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.
Yes, corn flour will test positive for starch. Corn is primarily composed of carbohydrates, and a significant portion of those carbohydrates is in the form of starch. When subjected to a starch test, such as the iodine test, corn flour will typically produce a blue-black color, indicating the presence of starch.
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.
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.
you could use the Wingate test or vertical jump to test leg power.
Starch damage in wheat flour can be tested using the iodine test, where a small amount of flour is mixed with iodine solution; a blue-black coloration indicates the presence of damaged starch. Additionally, the falling number test measures the enzyme activity related to starch breakdown, with lower numbers indicating higher starch damage. Other methods include using a laboratory mill to assess particle size distribution and examine the flour's baking performance, as damaged starch affects water absorption and dough properties.
flour sifter