Search results
Results from the WOW.Com Content Network
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Oligonucleotide synthesis. Oligonucleotide synthesis is the chemical synthesis of relatively short fragments of nucleic acids with defined chemical structure (sequence). The technique is extremely useful in current laboratory practice because it provides a rapid and inexpensive access to custom-made oligonucleotides of the desired sequence.
There are several type of distillation: simple distillation, steam distillation etc. Water purification combines a number of methods to produce potable or drinking water. Downstream processing refers to purification of chemicals, pharmaceuticals and food ingredients produced by fermentation or synthesized by plant and animal tissues, for ...
Food scientists working in Australia A food science laboratory. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
v. t. e. A separation process is a method that converts a mixture or a solution of chemical substances into two or more distinct product mixtures, [1] a scientific process of separating two or more substances in order to obtain purity. At least one product mixture from the separation is enriched in one or more of the source mixture's constituents.
Distillation. Laboratory model of a still. 1: The heat source to boil the mixture. 2: round-bottom flask containing the mixture to be boiled. 3: the head of the still. 4: mixture boiling-point thermometre. 5: the condenser of the still. 6: the cooling-water inlet of the condenser. 7: the cooling-water outlet of the condenser.
A rotary evaporator [1] (rotovap) is a device used in chemical laboratories for the efficient and gentle removal of solvents from samples by evaporation.When referenced in the chemistry research literature, description of the use of this technique and equipment may include the phrase "rotary evaporator", though use is often rather signaled by other language (e.g., "the sample was evaporated ...
Food physical chemistry is considered to be a branch of Food chemistry [1][2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods. [3][4][5][6] This ...