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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.
can all the total heat content available betotally converted to work done?
A Carnot heat engine gets heat at 800 K and rejects the waste heat to the environment at 300 K. The whole work output of the heat engine is used to drive a Carnot refrigerator that
the structure of a periodic table
Q. What do you mean by Milk Foams? The proteins and water in milk are extended into thin films by agitation. These thin films enclose small air bubbles to make foam in which t
dissolving
The chemical formula for pure water is H 2 O. Pure water breaks up into an equal number of H + (aq) and OH - (aq) ions. As the amounts of the H + and OH - ions are equal, water i
Q. Crystal Field Splitting in Tetrahedral Field? A tetrahedron can be viewed as a part of cube where the metal ion occupies the centre of the cube and the four ligands are plac
Strengths of Phenols - Hydrocarbon The comparative strengths of some phenols (as acids) are like this: p-Nitrophenol > o-Nitrophenol > m- Nitrophenol > Phenol Presence of
priming and foaming.
Br2(g)=2Br(g) dG=161.69KJ/mol at 298.15K Find kc and kp.
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