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Define Product process problem in experimental design method
In food product design, there are two different kinds of system problems - process and mixture problems - that should be dealt with by different statistical experimental methodologies. In the process problem, all the independent variables are not related to each other but are orthogonal to each other. The change of one variable is not restricted by another variable. Geometrically, the lines representing these variables meet at right angles. In bread making for example, the temperature of the baking oven can, in principle, be chosen without any influence on the setting of baking time. Of course, only suitable settings of oven temperature and baking time can lead to desired bread baking results. To solve a process problem, the statistical experimental designs used should contain no or few correlations between the independent variables, so that their natural or original properties of "independence" can be retained. These kinds of statistical experimental designs are usually factorial experimental designs or designs derived from it.
whats the pH if all i know "5.00mL of 1.30M HCl diluted to 0.490L "
Illustrate that for correct mass balance, relative amounts of two co-existing phases or microconstituents must be given by lever principle. Ans: Using lever rule
Which of the following is not isoelectronic : (1) Na + (2) Mg 2+ (3) O 2- (4) Cl - Ans:(d)Cl -
This cycloaddition reaction involves sixteen electrons; hence, it must be suprafacial on one component and antarafacial on the other. Thus, it must be a [14s + 2a] or a [14a + 2s]
Salt bridge is a U-shaped tube containing a semi-solid paste of some inert electrolyte like KCl, KNO 3 , NH 4 Cl, etc. in agar-agar and gelatin. An inert electrolyte is one which
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Q. Determine Equilibrium Constants for Acid and base? Ans. The pH scale of acidity is a simple and convenient way to state the acidity of a solution. The
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