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The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. [2] A baker can formulate end products by using the farinograph's results to determine the following: [citation needed] Water ...
The plastograph, or Brabender plastograph, is a device for the continuous observation of torque in the shearing of a polymer with a range of temperatures and shear rates. The generic device records lubricity , plasticity , scorch , cure , shear , and heat stability .
Or is the Brabender Plastograph a "brand-name" of sorts that merely represents a convergent technology? For the list which follows this entry, it is unclear whether the items on the list are things the Farinograph measures, and thus allows bakers to formulate end products, or if the items on the list are parts of the formula a baker might ...
The fecal immunochemical test (FIT) is a diagnostic technique that examines stool samples for traces of non-visible blood, which could potentially indicate conditions including bowel cancer. [1] Symptoms which could be caused by bowel cancer and suggest a FIT include a change in bowel habit, anaemia , unexplained weight loss, and abdominal pain .
In medicine, the fecal fat test is a diagnostic test for fat malabsorption conditions, which lead to excess fat in the feces (steatorrhea). Background.
To perform the OF-glucose test, two tubes of OF-glucose medium are inoculated with the test organism. A layer of mineral oil is added to the top of the deep in one of the tubes to create anaerobic conditions. Oil is not added to the other tube to allow for aerobic conditions. The tubes are then incubated for 24–48 hours.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
The structure of the fuchsin dye. The Schiff test is an early organic chemistry named reaction developed by Hugo Schiff, [1] and is a relatively general chemical test for detection of many organic aldehydes that has also found use in the staining of biological tissues. [2]