That's very important video for me & others.... Thanks for your support 🙏🏻❤️❤️ But I still waiting for analysis video of sugar percentage. I hope you upload soon. Thank you so much ❤️
@MicroChemsExperiments3 жыл бұрын
Thanks to you too. Please give us more times to prepare the sugar determination method.
@mdshahinurrahaman2303 Жыл бұрын
@@MicroChemsExperiments ললললললললললললল😊😊😊❤😊
@yashusalunkhe84985 ай бұрын
It's needed and Urgent to know. Why it's so
@MicroChemsExperiments4 ай бұрын
Replied
@KOUSHICKBARICK9 ай бұрын
Thank you
@shankarsahu8340Ай бұрын
Aaise hi acid insoluble ki vedio bta dijia please ❤
@MicroChemsExperimentsАй бұрын
Already uploaded
@janneangeliqueravelas571Ай бұрын
Can I use liquid as a sample? How many ml water should I use to dissolve the sample?
@ankurupadhyay2803 жыл бұрын
Just did this as semester assignment
@MicroChemsExperiments3 жыл бұрын
Okay. Great.
@rifatbinazad88183 жыл бұрын
Tremendous❤
@MicroChemsExperiments3 жыл бұрын
Thank you so much Rifat ❤❤
@Nour-zt2hv Жыл бұрын
❤ your video's
@MicroChemsExperiments Жыл бұрын
Thank you
@prasannaudayakumara23193 жыл бұрын
wow very interest... Aflatoxin test can give
@MicroChemsExperiments3 жыл бұрын
Yes, sure. please wait
@koroshiyaxenpai5191 Жыл бұрын
Nice video ThankQ so much. Can u please tell me the name of the method ? Who introduced and all !
@MicroChemsExperiments Жыл бұрын
Reference is given in the video title
@Vg_118493 жыл бұрын
Share video on starch damage content and Diastatic activity & Maltose value of flour AEAP pls. Thanks for all videos till now
@MicroChemsExperiments3 жыл бұрын
We will start working on your mentioned parameters soon. Stay with us.
@Lo-Fiebook5 ай бұрын
There is a mistake it's not a wet basis because it's the measurement after drying the dough !!!
@deboraholuwafadekemi3 ай бұрын
Good afternoon, please. How do I check for gluten content in bread?
@daisybuendia1292 Жыл бұрын
Determination of gluten traces in alternative flours (rice, buckwheat) Could you make a video of this too? thank you so much.
No problem. It can be brownish. It depends on varieties of wheat source
@suzaava51702 жыл бұрын
Hello. Can you make a video on determination of Bacillus cereus using Mannitol Egg-Yolk Polymyxin Agar. Thanks
@MicroChemsExperiments2 жыл бұрын
Working on it. Stay with us
@rohitsahu5736 ай бұрын
How can test in gums in AIS and HIS
@bokulhossain57713 жыл бұрын
Make a video for packaging material lab test!
@MicroChemsExperiments3 жыл бұрын
Please specify the test name.
@bokulhossain57713 жыл бұрын
@@MicroChemsExperiments 1.Thickness 2. Paper density - Basis weight - Grammage 3. Burst Strength 4. Tear Resistance 5. Tensile Strength 6. Grease Resistance 7. Gas Transmission Rate ( GTR ) 8. Water Vapour Transmission Rate ( WVTR ) 9. Impact Strength : 10. Abrasion Resistance make a all test in on video!
@MicroChemsExperiments3 жыл бұрын
@@bokulhossain5771 Sorry Bokul Hossain, we don't have enough facilities to do these tests and we are very sorry for that. In fufure, if we get facilities, we will make videos on your mentioned parameter.
@omprakash-rb5wh10 ай бұрын
Its dry basis calculation.
@mr.v_creations25309 ай бұрын
Mam, I want a dry basis (Gluten test).. & what is the maximum percentage value of gluten in Dry basis & Wet basis..?. Please kindly reply
@seraj21042 жыл бұрын
Make a video on alcoholic acidity
@MicroChemsExperiments2 жыл бұрын
For which sample?? You can follow: kzbin.info/www/bejne/rGjcd4aofrh-atU
@seraj21042 жыл бұрын
Wheat
@MicroChemsExperiments2 жыл бұрын
@@seraj2104 Okay I will develop
@FST307 Жыл бұрын
@@MicroChemsExperiments
@abaurre33 жыл бұрын
Procedure should mention to only drop iodine when water turns clear.
@MicroChemsExperiments3 жыл бұрын
You are right but we wanted to show that how voilet color develops strongly in first few washings and the dark voilet color becomes faded away with the increasing the washing number.
@kyungmikim3431 Жыл бұрын
Is it safe to dispose of what I assume is IKI solution down the drain like that?
@MicroChemsExperiments Жыл бұрын
You can but you shouldn't drain any chemical without treatment
@adawisniowska331711 ай бұрын
Hello! Did the dried gluten come off easily from the Petri dish?
@MicroChemsExperiments11 ай бұрын
Yes it does!
@viswanathankn75906 ай бұрын
How could this be possible on daily life?
@MicroChemsExperiments6 ай бұрын
What do you mean?
@ovaneschakoyan65843 жыл бұрын
In most methods specifies sodium chloride solution 20 g/l, is any difference in glutrn determination
@MicroChemsExperiments3 жыл бұрын
No difference will be observed
@vaishnavisharma1039 Жыл бұрын
Im a gluten free person ...can i do this experiment to test my food for gluten???
@MicroChemsExperiments Жыл бұрын
Yes. You can
@FST307 Жыл бұрын
how to find the chak adultration in wheat flour.
@MicroChemsExperiments Жыл бұрын
Noted. We will make video soon
@kyungmikim34312 жыл бұрын
Why do you leave the dough in water for 1 hour before washing it?
@MicroChemsExperiments2 жыл бұрын
To loosen the starch from the Gluten content.
@kyungmikim34312 жыл бұрын
@@MicroChemsExperiments oooHh icic, thank you for clarifying!
@242anuj2 жыл бұрын
Hi, I am looking for wheat with high glutenin and gliadin content, with a slightly higher amount for gliadin content. Is there a way by which I can find it out or what kind of tests would I have to conduct to find it out??
@MicroChemsExperiments2 жыл бұрын
Please contact with wheat producing team
@242anuj2 жыл бұрын
Do you guys have any in your contact?? @@MicroChemsExperiments
@MicroChemsExperiments2 жыл бұрын
@@242anuj Nop
@242anuj2 жыл бұрын
Cool, thank you@@MicroChemsExperiments
@MicroChemsExperiments2 жыл бұрын
@@242anuj Sorry I couldn't help you.
@mehedihasanrabbi3423 жыл бұрын
Different Between free fatty acid vs fatty acid.
@MicroChemsExperiments3 жыл бұрын
Both are fatty acid, but when these acids remain in free form due to the rancidity or diatortion, then these acids are called free fatty acids
@zanyarnali2214 Жыл бұрын
what source did you use this procedure from , please ?
@MicroChemsExperiments Жыл бұрын
Reference is given in the video title
@BlackCat-pv2ub2 жыл бұрын
Please tell me Dry gluten calculation
@MicroChemsExperiments2 жыл бұрын
Given in this video
@HarpreetKaur-up9hy2 жыл бұрын
Why is ELISa methodology note employed?
@MicroChemsExperiments2 жыл бұрын
Question is not clear
@HarpreetKaur-up9hy2 жыл бұрын
@@MicroChemsExperiments Why is the Enzyme linked immunosorbent assay not employed for the detection and determination of gluten in wheat or flour sample?
@HarpreetKaur-up9hy2 жыл бұрын
Would it not be more accurate, specific and precise if ELISA or HPLC methodology was employed?
@Wardi_lovers3 жыл бұрын
If we want check gluten content in maize.... Then how??
@MicroChemsExperiments3 жыл бұрын
Grind the maize to powder form. Then analyze your sample by following this video.
@Wardi_lovers3 жыл бұрын
@@MicroChemsExperiments thanks you so much 🙏🏻❤️
@hildavasantha97333 жыл бұрын
But you should have kept the wet gluten in the oven as a dough. It expands well like bread. I have got good result in the lab.
@MicroChemsExperiments3 жыл бұрын
Oh really?? Never tried this. We just follow the official method strictly. Anyways, thank you for your sugesstion. We will try at our lab.
@jyotiSingh1_13_7 Жыл бұрын
Dry ka bhi toh nikalte
@MicroChemsExperiments Жыл бұрын
Same method
@jalalsalih69772 жыл бұрын
❤
@MicroChemsExperiments2 жыл бұрын
❤
@avishkarikade4533 Жыл бұрын
Please upload the video of water absorption capacity and oil absorption capacity of flour
@MicroChemsExperiments Жыл бұрын
Noted
@caramel68662 жыл бұрын
Can someone please tell me what problem can be solved in a country by comparing the fermentation rates of different samples of flour???
@MicroChemsExperiments2 жыл бұрын
It can varies on different parameters like: environmental conditions of any country, genetically modified plant, type of soil etc.
@biswajitdhara223 Жыл бұрын
Maida germ oil koto video din
@MicroChemsExperiments Жыл бұрын
Noted
@HelpingLand Жыл бұрын
too high dry gluten max dry gluten in wheat flour 9% something as for me
@MicroChemsExperiments Жыл бұрын
Okay
@Dave_en Жыл бұрын
I got 385gm gluten ball from exactly 1kg of maida. How much dry gluten content present?
@agnelomascarenhas8990 Жыл бұрын
What could cause discrepancy. Assumption is that water removes starch. Water wasnt fully removed, may need drying under low pressure. There must also be cellulose, hemicellulose and pectin in the wheat flour which aren't removed by water washing. I'm not from the biochemistry field. Just curious. Interesting experiment.