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Strategy 3
Two levels of wheat flour 3960g and 3940g and two levels of baking powder 60g and 40g are selected to be tested. In all trials the percentages of A, B and C are fixed at 3:2:1. The formulations are as in Table 13.3. This is obviously a factorial experiment in which we are interested in measuring how the biscuit quality will be influenced by changing the level of flour and chemicals.
The example above gives a fair idea about how the factorial, mixture experiments are conducted for product development. With this we end the first section. Read the points to remember given herewith to recapitulated what you have learnt so far. Now attempt the check your progress exercises given herewith to judge for yourself how much you have grasped about the subject so far.
Acetone - Aldehydes and Ketones It is a symmetrical or simple ketone and is the first member of the homologous sequence of ketones. In traces, it is exist in blood and urine.
Q. What is Line graphs? The points on a line graph symbolize the intersection of data for two variables. The independent variable is contrived on the horizontal axis. The depen
Product Development And Evaluation Processed food is gaining importance as "commercial commodity". It becomes more evident when we see the wide range of packaged food product
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what is the structure and the medicinal uses of BHC,DDT, saccharin, chloramine, antracene.
n-propyl acetate evaporates rapidly when exposed to air,but water does not.Explain
Determination of accuracy of volume marking on glassware I. PURPOSE OF THE EXPERIMENT To become familiar with the laboratory environment and to acquire skills in accur
In the chemical reaction, Al(s) + CuCl2(aq) --> Cu(s) + AlCl3(aq), why did the Copper turn green after being left for a day?
Semisynthetic polymers These polymers are mainly derived from naturally taking place polymers by chemical changes. Since cellulose is naturally taking place polymers, cellulose
#question.which configuration is more stable,p3 or p6
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