�ݺ�ߣshows by User: farhanghamid11

�ݺ�ߣshows by User: farhanghamid11 / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: farhanghamid11 / Wed, 25 May 2016 15:51:23 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: farhanghamid11 Detection of cellulose in milk /slideshow/detection-of-cellulose-in-milk/62392897 detectionofcelluloseinmilk-160525155123
Cellulose is a long chain of linked sugar molecules that gives wood its remarkable strength. It is the main component of plant cell walls, and the basic building block for many textiles and for paper. Cotton is the purest natural form of cellulose. In the laboratory, ash less filter paper is a source of nearly pure cellulose.]]>
Cellulose is a long chain of linked sugar molecules that gives wood its remarkable strength. It is the main component of plant cell walls, and the basic building block for many textiles and for paper. Cotton is the purest natural form of cellulose. In the laboratory, ash less filter paper is a source of nearly pure cellulose.]]> Wed, 25 May 2016 15:51:23 GMT /slideshow/detection-of-cellulose-in-milk/62392897 farhanghamid11@slideshare.net(farhanghamid11) Detection of cellulose in milk farhanghamid11 Cellulose is a long chain of linked sugar molecules that gives wood its remarkable strength. It is the main component of plant cell walls, and the basic building block for many textiles and for paper. Cotton is the purest natural form of cellulose. In the laboratory, ash less filter paper is a source of nearly pure cellulose. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/detectionofcelluloseinmilk-160525155123-thumbnail.jpg?width=120&height=120&fit=bounds" /> Cellulose is a long chain of linked sugar molecules that gives wood its remarkable strength. It is the main component of plant cell walls, and the basic building block for many textiles and for paper. Cotton is the purest natural form of cellulose. In the laboratory, ash less filter paper is a source of nearly pure cellulose.

Detection of cellulose in milk from Farhang Hamid

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0 Detection of added urea in milk /slideshow/detection-of-added-urea-in-milk/62392795 detectionofaddedureainmilk-160525154845
Milk urea is an approximate indicator of the amount of crude protein in a cow's diet. It is formed from the metabolism of absorbed amino acids and body protein.The digestion of protein in the rumen releases ammonia. If there is excess ammonia it is absorbed through the rumen wall into the blood stream and converted to urea in the liver. Most of the urea is excreted in the cow’s urine although some passes into the milk.If the diet is deficient in nitrogen, then the urea is not excreted, but recycled back into the rumen and converted back to ammonia.]]>
Milk urea is an approximate indicator of the amount of crude protein in a cow's diet. It is formed from the metabolism of absorbed amino acids and body protein.The digestion of protein in the rumen releases ammonia. If there is excess ammonia it is absorbed through the rumen wall into the blood stream and converted to urea in the liver. Most of the urea is excreted in the cow’s urine although some passes into the milk.If the diet is deficient in nitrogen, then the urea is not excreted, but recycled back into the rumen and converted back to ammonia.]]> Wed, 25 May 2016 15:48:45 GMT /slideshow/detection-of-added-urea-in-milk/62392795 farhanghamid11@slideshare.net(farhanghamid11) Detection of added urea in milk farhanghamid11 Milk urea is an approximate indicator of the amount of crude protein in a cow's diet. It is formed from the metabolism of absorbed amino acids and body protein.The digestion of protein in the rumen releases ammonia. If there is excess ammonia it is absorbed through the rumen wall into the blood stream and converted to urea in the liver. Most of the urea is excreted in the cow’s urine although some passes into the milk.If the diet is deficient in nitrogen, then the urea is not excreted, but recycled back into the rumen and converted back to ammonia. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/detectionofaddedureainmilk-160525154845-thumbnail.jpg?width=120&height=120&fit=bounds" /> Milk urea is an approximate indicator of the amount of crude protein in a cow's diet. It is formed from the metabolism of absorbed amino acids and body protein.The digestion of protein in the rumen releases ammonia. If there is excess ammonia it is absorbed through the rumen wall into the blood stream and converted to urea in the liver. Most of the urea is excreted in the cow’s urine although some passes into the milk.If the diet is deficient in nitrogen, then the urea is not excreted, but recycled back into the rumen and converted back to ammonia.

Detection of added urea in milk from Farhang Hamid

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0 carbohydrate and salt and vitamins milk /slideshow/carbohydrate-and-salt-and-vitamins-milk/58479291 lectuer-2-carbohydrate-and-salt-and-vitamins-milk-160219195028
Lectuer 2 carbohydrate and salt and vitamins milk Lactose is the major carbohydrate fraction in milk. It is made up of two sugars, glucose and galactose (Figure 1). The average lactose content of milk varies between 4.7 and 4.9%, though milk from individual cows may vary more. Mastitis reduces lactose secretion ]]>
Lectuer 2 carbohydrate and salt and vitamins milk Lactose is the major carbohydrate fraction in milk. It is made up of two sugars, glucose and galactose (Figure 1). The average lactose content of milk varies between 4.7 and 4.9%, though milk from individual cows may vary more. Mastitis reduces lactose secretion ]]> Fri, 19 Feb 2016 19:50:28 GMT /slideshow/carbohydrate-and-salt-and-vitamins-milk/58479291 farhanghamid11@slideshare.net(farhanghamid11) carbohydrate and salt and vitamins milk farhanghamid11 Lectuer 2 carbohydrate and salt and vitamins milk Lactose is the major carbohydrate fraction in milk. It is made up of two sugars, glucose and galactose (Figure 1). The average lactose content of milk varies between 4.7 and 4.9%, though milk from individual cows may vary more. Mastitis reduces lactose secretion <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/lectuer-2-carbohydrate-and-salt-and-vitamins-milk-160219195028-thumbnail.jpg?width=120&height=120&fit=bounds" /> Lectuer 2 carbohydrate and salt and vitamins milk Lactose is the major carbohydrate fraction in milk. It is made up of two sugars, glucose and galactose (Figure 1). The average lactose content of milk varies between 4.7 and 4.9%, though milk from individual cows may vary more. Mastitis reduces lactose secretion

carbohydrate and salt and vitamins milk from Farhang Hamid

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0 Lectuer 1 protin milk /slideshow/lectuer-1-protin-milk/58479190 lectuer-1-protin-milk-160219194421
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics. ]]>
Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics. ]]> Fri, 19 Feb 2016 19:44:21 GMT /slideshow/lectuer-1-protin-milk/58479190 farhanghamid11@slideshare.net(farhanghamid11) Lectuer 1 protin milk farhanghamid11 Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/lectuer-1-protin-milk-160219194421-thumbnail.jpg?width=120&height=120&fit=bounds" /> Milk contains 3.3% total protein. Milk proteins contain all 9 essential amino acids required by humans. Milk proteins are synthesized in the mammary gland, but 60% of the amino acids used to build the proteins are obtained from the cow's diet. Total milk protein content and amino acid composition varies with cow breed and individual animal genetics.

Lectuer 1 protin milk from Farhang Hamid

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0 Handling sugar apple fruits after harvest by farhang hamid /slideshow/handling-sugar-apple-fruits-after-harvest-by-farhang-hamid/56573150 handlingsugarapplefruitsafterharvestbyfarhanghamid-151231095906
Sugar apple fruits ripen 2-5 days after harvesting, thus becoming soft and easily injured. Careful, appropriate handling and transportation of the fruits is necessary to avoid bruising. 1. Post-harvest treatments 2. Packaging 3. Storage of fresh fruits 4. Pre-processing into pulp 5. Storage of pulp]]>
Sugar apple fruits ripen 2-5 days after harvesting, thus becoming soft and easily injured. Careful, appropriate handling and transportation of the fruits is necessary to avoid bruising. 1. Post-harvest treatments 2. Packaging 3. Storage of fresh fruits 4. Pre-processing into pulp 5. Storage of pulp]]> Thu, 31 Dec 2015 09:59:05 GMT /slideshow/handling-sugar-apple-fruits-after-harvest-by-farhang-hamid/56573150 farhanghamid11@slideshare.net(farhanghamid11) Handling sugar apple fruits after harvest by farhang hamid farhanghamid11 Sugar apple fruits ripen 2-5 days after harvesting, thus becoming soft and easily injured. Careful, appropriate handling and transportation of the fruits is necessary to avoid bruising. 1. Post-harvest treatments 2. Packaging 3. Storage of fresh fruits 4. Pre-processing into pulp 5. Storage of pulp <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/handlingsugarapplefruitsafterharvestbyfarhanghamid-151231095906-thumbnail.jpg?width=120&height=120&fit=bounds" /> Sugar apple fruits ripen 2-5 days after harvesting, thus becoming soft and easily injured. Careful, appropriate handling and transportation of the fruits is necessary to avoid bruising. 1. Post-harvest treatments 2. Packaging 3. Storage of fresh fruits 4. Pre-processing into pulp 5. Storage of pulp

Handling sugar apple fruits after harvest by farhang hamid from Farhang Hamid

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0 Processing of jam and jelly /slideshow/processing-of-jam-and-jelly/56573128 processingofjamandjelly-151231095750
Jam: • Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added. Jelly: • Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp. Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight. ]]>
Jam: • Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added. Jelly: • Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp. Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight. ]]> Thu, 31 Dec 2015 09:57:50 GMT /slideshow/processing-of-jam-and-jelly/56573128 farhanghamid11@slideshare.net(farhanghamid11) Processing of jam and jelly farhanghamid11 Jam: • Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added. Jelly: • Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp. Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/processingofjamandjelly-151231095750-thumbnail.jpg?width=120&height=120&fit=bounds" /> Jam: • Jam is a solid gel made from the pulp of a single fruit or combination of fruits with a fruit content of at least 40% and a total sugar content of not less than 68% to prevent mould growth after opening the jar. In mixed fruit jams the first-named fruit should be at least 50% of the total fruit added. Jelly: • Jelly is a crystal-clear jam, made from filtered juice instead of fruit pulp. Shelf-life: The principles of preservation are heating to destroy enzymes and micro-organisms, com- bined with high acidity and sugar content to prevent re-contamination. Jams and jellies can be kept for several months when stored in a cool dry place, away from direct sunlight.

Processing of jam and jelly from Farhang Hamid

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0 Processing of sugar apple jam /slideshow/processing-of-sugar-apple-jam/56573078 processingofsugarapplejam-151231095531
1. Cut fruits into pieces. 2. Scrape the pulp from the skin. 3. Extract the seeds. 4. Add sugar to pulp (1 kg of sugar for each 1 kg of pulp). 5. Heat the mixture in a stainless steel vessel while stirring con- tinuously. 6. Dissolve citric acid (5-7 g/kg) in water separately and mix it with the pulp. Alternatively, lemon juice can be used (50 ml/kg). Check that the pH is between 3.0 and 3.3. 7. Continue heating stirring all the time, until the total sugar content is 68% (see page 13b). 8. Dissolve potassium metabi- sulphite (0.1 g/kg) in water and mix with the pulp (optional). 9. Pour jam into pre-sterilised glass jars and seal (see Tech- nical Note 22). The ideal pouring temperature is 82- 85ºC. 10. Cool jars at room tempera- ture. 11. Label. ]]>
1. Cut fruits into pieces. 2. Scrape the pulp from the skin. 3. Extract the seeds. 4. Add sugar to pulp (1 kg of sugar for each 1 kg of pulp). 5. Heat the mixture in a stainless steel vessel while stirring con- tinuously. 6. Dissolve citric acid (5-7 g/kg) in water separately and mix it with the pulp. Alternatively, lemon juice can be used (50 ml/kg). Check that the pH is between 3.0 and 3.3. 7. Continue heating stirring all the time, until the total sugar content is 68% (see page 13b). 8. Dissolve potassium metabi- sulphite (0.1 g/kg) in water and mix with the pulp (optional). 9. Pour jam into pre-sterilised glass jars and seal (see Tech- nical Note 22). The ideal pouring temperature is 82- 85ºC. 10. Cool jars at room tempera- ture. 11. Label. ]]> Thu, 31 Dec 2015 09:55:31 GMT /slideshow/processing-of-sugar-apple-jam/56573078 farhanghamid11@slideshare.net(farhanghamid11) Processing of sugar apple jam farhanghamid11 1. Cut fruits into pieces. 2. Scrape the pulp from the skin. 3. Extract the seeds. 4. Add sugar to pulp (1 kg of sugar for each 1 kg of pulp). 5. Heat the mixture in a stainless steel vessel while stirring con- tinuously. 6. Dissolve citric acid (5-7 g/kg) in water separately and mix it with the pulp. Alternatively, lemon juice can be used (50 ml/kg). Check that the pH is between 3.0 and 3.3. 7. Continue heating stirring all the time, until the total sugar content is 68% (see page 13b). 8. Dissolve potassium metabi- sulphite (0.1 g/kg) in water and mix with the pulp (optional). 9. Pour jam into pre-sterilised glass jars and seal (see Tech- nical Note 22). The ideal pouring temperature is 82- 85ºC. 10. Cool jars at room tempera- ture. 11. Label. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/processingofsugarapplejam-151231095531-thumbnail.jpg?width=120&height=120&fit=bounds" /> 1. Cut fruits into pieces. 2. Scrape the pulp from the skin. 3. Extract the seeds. 4. Add sugar to pulp (1 kg of sugar for each 1 kg of pulp). 5. Heat the mixture in a stainless steel vessel while stirring con- tinuously. 6. Dissolve citric acid (5-7 g/kg) in water separately and mix it with the pulp. Alternatively, lemon juice can be used (50 ml/kg). Check that the pH is between 3.0 and 3.3. 7. Continue heating stirring all the time, until the total sugar content is 68% (see page 13b). 8. Dissolve potassium metabi- sulphite (0.1 g/kg) in water and mix with the pulp (optional). 9. Pour jam into pre-sterilised glass jars and seal (see Tech- nical Note 22). The ideal pouring temperature is 82- 85ºC. 10. Cool jars at room tempera- ture. 11. Label.

Processing of sugar apple jam from Farhang Hamid

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0 Laboratory solution preparation by Farhang Hamid /slideshow/laboratory-solution-preparation/46240591 laboratorysolutionpreparation-150324164228-conversion-gate01
Preparation of 0.1 M Na2CO3 solution in 250 ml D.W part per million (PPm ) Buffer solution Preparation of 1% w/v Na2CO3 solution Concentration units g(sample)=M.wt(sample)*Molarity*Volume M1×V1=M2×V2 mass percent solution=(gram(solute))/(100 grams(soluion))% D=mass/volume≫≫mass=Denstiy ×Volume]]>
Preparation of 0.1 M Na2CO3 solution in 250 ml D.W part per million (PPm ) Buffer solution Preparation of 1% w/v Na2CO3 solution Concentration units g(sample)=M.wt(sample)*Molarity*Volume M1×V1=M2×V2 mass percent solution=(gram(solute))/(100 grams(soluion))% D=mass/volume≫≫mass=Denstiy ×Volume]]> Tue, 24 Mar 2015 16:42:27 GMT /slideshow/laboratory-solution-preparation/46240591 farhanghamid11@slideshare.net(farhanghamid11) Laboratory solution preparation by Farhang Hamid farhanghamid11 Preparation of 0.1 M Na2CO3 solution in 250 ml D.W part per million (PPm ) Buffer solution Preparation of 1% w/v Na2CO3 solution Concentration units g(sample)=M.wt(sample)*Molarity*Volume M1×V1=M2×V2 mass percent solution=(gram(solute))/(100 grams(soluion))% D=mass/volume≫≫mass=Denstiy ×Volume <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/laboratorysolutionpreparation-150324164228-conversion-gate01-thumbnail.jpg?width=120&height=120&fit=bounds" /> Preparation of 0.1 M Na2CO3 solution in 250 ml D.W part per million (PPm ) Buffer solution Preparation of 1% w/v Na2CO3 solution Concentration units g(sample)=M.wt(sample)*Molarity*Volume M1×V1=M2×V2 mass percent solution=(gram(solute))/(100 grams(soluion))% D=mass/volume≫≫mass=Denstiy ×Volume

Laboratory solution preparation by Farhang Hamid from Farhang Hamid

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0 https://cdn.slidesharecdn.com/profile-photo-farhanghamid11-48x48.jpg?cb=1620347255 https://cdn.slidesharecdn.com/ss_thumbnails/detectionofcelluloseinmilk-160525155123-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/detection-of-cellulose-in-milk/62392897 Detection of cellulose... https://cdn.slidesharecdn.com/ss_thumbnails/detectionofaddedureainmilk-160525154845-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/detection-of-added-urea-in-milk/62392795 Detection of added ure... https://cdn.slidesharecdn.com/ss_thumbnails/lectuer-2-carbohydrate-and-salt-and-vitamins-milk-160219195028-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/carbohydrate-and-salt-and-vitamins-milk/58479291 carbohydrate and salt ...