take 1 g of casava flour in a centrifuge tube and add 10 ml od water in it heat it at 60, 80, 100 oC, centrifuge it and decant the supernant. weigh the residue.
swelling power= wt. of residue / wt. of flour (g/g)
what is the meaning of 28mm swelling in the widest in mantoux test
Cassava contains cyanogenic glycosides which can release cyanide when consumed. To test if cassava is safe to eat, it needs to be processed properly by methods such as peeling, soaking, fermenting, or cooking to remove the toxins. Bitter varieties of cassava are higher in toxins, while sweet varieties are lower.
Add 2g of bentonite in 20 proportions in 100ml of 1% w/v solution of sodium lauryl sulphate into a 100ml graduated measuring cylinder. Allow each portion to settle before adding the next portion. Then let it stand for around 2 hours. If the sedimentation volume is 24ml or more, the sample passes the test.
In people who have not been exposed to TB, there will be little or no swelling at the test site after 48-72 hours. This is a negative test result.
arthocentesis
After 48-72 hours, the test site will be examined by a trained person for evidence of swelling.
When iodine is added to flour, it forms a complex with the starch molecules in the flour, creating a blue-black color. This reaction is often used as a test to detect the presence of starch in a sample.
you could use the Wingate test or vertical jump to test leg power.
The test that monitors joint swelling is often the ultrasonography (ultrasound) of joints, which allows healthcare providers to visualize and assess the presence of synovial fluid and inflammation in the joints. Additionally, magnetic resonance imaging (MRI) can also be used for a more detailed view of joint structures and swelling. Clinically, physical examination and patient-reported outcomes are also essential in assessing joint swelling and related symptoms.
flour sifter
When flour is added with iodine, the mixture usually turns a dark purple or black color due to the interaction between the starches in the flour and the iodine. This color change is commonly used as a test to detect the presence of starch in a substance.
The power of a statistical test is the probability that the test will reject the null hypothesis when it is, in fact, false. Please see the link.