eChapters

In the detection of soil organic carbon a known weight of soil is heated with an excess volume of standard K2 Cr2 O7 in the presence of Con. H2 SO4 . The soil is slowly digested at the low temperature by the heat of dilution of H2 SO4 and the organic carbon in the soil is thus oxidized to CO2 . The highest temperature attained by the heat of dilution reaction produced with the addition of Con. H2 SO4 is approximately 12o C which is sufficient to oxidize the active forms of the soil organic carbon but not the more inert forms of carbon that may be present.

Particle density of soil is the ratio of mass and volume of soil solids. Particle density of soil is an important physical characteristic because the interrelationships of porosity, bulk density and air space, and rates of sedimentation of particles in fluids depend on particle density.

Principle

The determination of particle density (ρ_p) requires the measurement of mass of the solid and its volume. The mass is obtained by weighing the oven- dry soil sample and volume by calculating from the mass and density of water displaced by the sample in a pycnometer. The pycnometer is a glass flask with a ground glass stopper having a capillary opening. The particle density can be calculated using the following equation:

Particle-size distribution is one of the stable soil characteristics, being little modified by agricultural management practices. The particle-size distribution expresses the proportion of various size particles in a soil, especially sand, silt and clay that determine soil texture (Hillel, 2004). Soil texture is closely related to soil physical properties such as water retention and release characteristics, surface area, swelling and shrinking, soil strength and tillage properties. There are two common methods being employed for particle-size (<2.0 mm) analysis namely international pipette method and the hydrometer method. Both the methods are based on Stokes’ law which establishes a relationship between particle size and the rate of sedimentation. Thus, particles are assessed by their settling velocities from suspension in a water solution that can be used to quantify particle size. Size range of soil particles (sand, silt and clay) according to two most adopted systems i.e. U.S. Department of Agriculture (USDA) and International Union of Soil Science (IUSS) formerly known as International Society of Soil Science (ISSS) are given below:

Principle: Addition of calcium chloride results in the precipitation of pectin as calcium pectate from an acid solution. Calcium pectate is washed with water to make free from chloride and is dried and weighed.

26.1. Aim

To determine the pH of food samples.

26.2. Theory

The hydrogen-ion concentration of a food is a controlling factor in many chemicals and microbiological reactions. Pure water has equal concentration of H+ and OH- ions, each having the value of 1×107g/litre at room temperature that is why water is regarded as neutral. The pH of pure water is 7.0, the solution having pH below 7.0 is regarded as acidic while solution with pH above 7.0 is alkaline. Most fruits and fruit products have pH below 4.0 while vegetable; milk and meat products have pH more than 4.0. The pH value of some fruits and fruit products is given in Table 6.1. Thus, with the increase in acidity in the solution, the pH value decrease and vice versa. However, presence of buffer salts helps in maintenance of pH. Estimation of pH of the food is important as the processing conditions for different food products are categorized on the basis of their pH.

Procedure: Standardize the pH meter with a buffer solution of pH. Take the sample solution in a 100 ml beaker. Put the electrodes in the solution and read on pH meter. After each observation, wipe the electrodes with a piece of cotton soaked in distilled water and rinse the electrodes with water with the help of a wash bottle and dry with filter paper.

100 ppm ‘P’ : By dissolving oven dry KH2 PO4 salt. Take 0.4393 gm of KH2 PO4 and volume to 1 ltr that gives 100 ppm ‘P’.

Phytochemicals are chemical compounds that occur naturally in plants (phyto means “plant” in Greek). Some are responsible for color and other organoleptic properties, such as the deep purple of blueberries and the smell of garlic. The term is generally used to refer to those chemicals that may have biological significance, for example antioxidants, but are not established as essential nutrients. Scientists estimate that there may be as many as 10,000 different phytochemicals having the potential to affect diseases such as cancer, stroke or metabolic syndrome. The potential of the phytochemicals have large scale pharmacological and biological activities such as antioxidant constituents (hydrolysable tannins, phenolic acid and flavonoids) of the plant materials for the care of health and protection from coronary heart diseases, cancer, anti-carcinogenic and anti-mutagenic effects. Varieties of herbaceous vegetables are protective against various diseases, particularly cardiovascular diseases. These herbaceous plants and species are harmless sources for obtaining natural antioxidants. Antioxidant constituents can delay or inhibit the oxidation of lipids and other compounds by inhibiting the propagation of oxidation chain reaction (Hussain et al., 2011)

Primarily, antioxidant effect is due to phenolic compounds such as phenolic acid, flavonoids and phenolic diterpenes and their mode of action for antioxidant compounds is due to its redox reaction properties which can absorb and neutralize free radicals by quenching singlet and triplet oxygen. Vitamins are organic substances necessary for metabolism. Human diet does not always contain the required amount of vitamins for the normal growth and maintenance of the body function and as such cannot produce enough quantity for their body metabolism, so it can be obtained from fruits, vegetables and foods. Deficiency of vitamins can cause serious human health diseases and sometimes, very small concentrations are required for maintenance of good human health.

Theory

Porosity is a physical property characterizing the texture and the quality of dry and intermediate moisture foods. Porosity means inter-granular space. It is the measure of void space between the materials. Porosity may be defined as the percentage of volume of inter-grain space to the total volume of grain bulk. Porosity depends on size, shape, dimension, and roughness of grain surface.

The porosity of an unconsolidated agricultural material can either be determined experimentally using the porosity tank method or theoretically from bulk and true densities of the material. Porosity can be determined from the difference between bulk volume of a porous material and its volume after destruction of all voids by compression. Porosity determination requires the knowledge of the total or apparent volume, and the void volume included in the material matrix; their difference is also known as the particle volume.

Objective
After performing this experiment you will be able to learn 
Determination of porosity of tin plate.

Introduction

Porosity in tinplate refers to the presence of tiny holes or pores in the tin coating on steel sheets used for making tin cans. These pores can expose the underlying steel to the contents of the can, potentially leading to corrosion and contamination of the food product. Ensuring minimal porosity is crucial for maintaining the integrity and safety of food packaging. Tinplate is produced by coating a thin layer of tin onto a steel sheet. This can be done through hot dipping or electroplating. The goal is to create a uniform and continuous tin layer that acts as a protective barrier against corrosion. During the coating process, imperfections such as pores or pinholes can form in the tin layer. These imperfections can occur due to variations in the coating thickness, impurities in the tin, or mechanical damage during handling and processing.When a tinplate can with porosity is filled with food, the contents can come into direct contact with the exposed steel through the pores.The acidic or basic nature of certain food products can accelerate the corrosion of the exposed steel, leading to the formation of rust.This corrosion can compromise the structural integrity of the can and potentially contaminate the food with rust particles or harmful by-products of the corrosion process. The primary function of the tin coating is to act as a physical barrier that prevents the food from contacting the steel. A continuous and defect-free tin layer ensures effective protection.Tin also provides cathodic protection to the steel. In the presence of an electrolyte (e.g., acidic food), tin acts as the sacrificial anode, corroding preferentially to the steel. However, this mechanism is only effective if the tin layer is relatively thick and the porosity is minimal.

Take 5 ml/2.5 ml aliquot in a 25 ml volumetric flask.

Introduction

In order to use a fine quality of DNA for various molecular biological work like sequencing, cDNA synthesis and cloning, RNA transcription, transfection, nucleic acid labeling (random primer labeling), etc., quality and quantity of DNA is extremely important to have the defined template concentration. Failure to produce results from the above techniques can sometimes be attributed to an incorrect estimate of the DNA template used.

Materials Required

Sample, reagents, beakers, conical flasks, pestle and mortar, funnels, volumetric flasks, pipettes, hot plate, weighing balance, spectrophotometer/colorimeter.

Reagents

    1.    0.1 N NaOH: Dissolve 4 g NaOH (AR) crystals in sufficient water to make up the final volume 1 Litre.
    2.    1 % Phenolphthalein: Dissolve 1 g in 100 ml water. Readymade indicator solutions are more commonly used.
    3.    Alkaline copper Tartarate
        a.    Dissolve 12.5 g anhydrous sodium carbonate, 10 g sodium bicarbonate, 12.5 g potassium sodium tartarate and 100 g anhydrous sodium sulphate in about 400 ml of distilled water and make up the final volume to 500 ml.
        b.    Dissolve 15 g copper sulphate in distilled water. Add one drop of sulphuric acid and make up to 100 ml in distilled water.
    4.    Always prepare fresh Alkaline Copper Tartarate reagent by mixing 96 ml of sol. a. and 4 ml of sol. b. and before use.
    5.     Arsenomolybdate Reagent: Dissolve 5.0 g ammonium molybdate (AR) in 90 ml of distilled water. Add about 5.0 ml of concentrated sulphuric acid and mix well. Add 600 mg of disodium hydrogen arsenate dissolved in 50 ml water. Mix well and incubate the prepared reagent at 37ºC for 24-48 hr or 55ºC for 30  min. with constant stirring.

Materials Required

Ostwald viscometer, stop watch, sample, distilled water, thermometer.

Procedure

    a.    Take sample and distilled water. Record their temperatures (they should be same for correct estimation). If the temperatures are not same bring both to a specific temperature say 20ºC or the room temperature.
    b.    Clean and dry the Ostwald viscometer properly before use
    c.    Fill the ostwald viscometer with distilled water and record the time taken (T₁) for the a known volume of water to flow through the orifice.
    d.    Empty the viscometer and dry it
    e.    Fill the ostwald viscometer with sample juice or liquid and record the time taken (T₂) for the a known volume of sample to flow through the orifice of the same viscometer.
    f.    Calculate the relative viscosity using the following formula

Materials Required

Sensory scoring card, products, pen/ pencil for coding, plain water.

Procedure

    1.    Assign codes to the samples i.e. a, b, c, …… or 1, 2, 3, ….. etc.
    2.    Keep the coded samples randomly (eg. c, f, a, b, d, e) in a row for evaluation
    3.    Start the evaluation of samples one by one. 
    4.    Evaluator should rank the samples on the basis of intensity of a single sensory attribute according to his / her preference.
    5.    Compute the means on the basis of the evaluation of different evaluators (replications).
    6.    List the samples in increasing or decreasing order of preference.

Materials Required

Sensory scoring card, products, pen/pencil for coding, plain water.

Procedure

    1.    Take the given two samples
    2.    Make them three by duplicating/repeating either one of the two
    3.    Assign codes to the samples eg. AAB, ABA, ABB,  BAB etc.
    4.    Ask the evaluators to evaluate the samples for any differences between the 3 on the given Specimen Evaluation Card.
    5.    Find out how many of the evaluators have chosen the odd sample correctly (say it is 16 out of 20 evaluators).
    6.    Now find out the degree of difference in the samples indicated by the evaluators who correctly found the odd sample (Say it is much as per 3, moderate as per 8 and slight as per 5 out of the 16 correct evaluators.).
    7.    Find out how many of the correct evaluators preferred A sample and how many the B sample (say 11 preferred A sample and 5 B sample).
    8.    After going through Annexure II you may conclude that the two samples differed significantly from each other as 16 out of 20 evaluators found the odd sample correct. But, the preference was not significant as it should have been at least 13 out of 16 judges indicating same preference so as to make it significant. So, it may be concluded that the two samples differ significantly but both are acceptable.

Materials Required

Sensory scoring card, products, pen/ pencil for coding, plain water

Procedure

    1.    Assign codes to the samples i.e. a, b, c, …… or 1, 2, 3, ….. etc.
    2.    Keep the coded samples randomly (eg. c, f, a, b, d, e) in a row for evaluation
    3.    Start the evaluation of samples for various sensory attributes one by one. 
    4.    Evaluator should rinse his/ her mouth after each sample so as to avoid overlapping of taste, flavour etc.
    5.    Assign marks from 1-9 based on pleasurable and un pleasurable experiences.
    6.    Compute the means for a particular attribute on the basis of the evaluation of different evaluators (replications).
    7.    Find out the best sample on the basis of highest average scores obtained.

Determination of size of the food materials

Size is an important physical attribute of foods used in screening solids to separate foreign materials, grading of fruits and vegetables, and evaluating the quality of food materials. Various types of cleaning, grading and separation equipment are designed on the basis of size. The size and shape of the grains are used to determine the size of screen openings, angle of inclination, vibration amplitude and frequency of screen in designing an air screen grain cleaner and conveying characteristics of the solid materials.

Soil aeration signifies the ability of a soil to supply oxygen to actively growing roots and soil organisms. Because of constant biological activity causing oxygen consumption and carbon dioxide evolution, the oxygen present in a soil pore or oxygen renewal by mass flow becomes inadequate to meet the plant demand. A continuous diffusion of oxygen from atmosphere to soil and to plant roots through the wetted pores plays an important role. The oxygen reaching plant roots has to diffuse not only through the gaseous phase in the soil pore and wetted pore neck but also through a water film that is present on the hydrated root surface.Lemon and Erickson (1952) suggested a platinum microelectrode method that simulates the field situation. In this method measurement of the rate of oxygen diffusing through the liquid phase to a reducing surface similar to the plant root.

Soil aggregates refer to a group of two or more primary particles which cohere to each other more strongly than to surrounding particles. Under field conditions, these units also cohere to some degree with neighboring aggregates and form larger aggregates. The aggregates form and break easily into smaller aggregates during tillage and by disruptive action of water and air. The aggregates maintaining their identity are those in which the cohesive forces among particles are greater than the disruptive forces. A quantitative characterization of aggregates is being done by determining aggregate stability and size distribution of aggregates. The aggregate stability refers to the resistance of soil aggregates to breakdown by water, air, and mechanical manipulations. Numerous methods have been proposed to determine size distribution and stability of soil aggregates (Kemper and Rosenau, 1986). The size distribution of wet and dry aggregates determines overall tilth, size of pores and susceptibility of aggregates to movement by water and wind.

Purpose

The bulk density varies indirectly with total pore space present in the soil and gives a good estimate of porosity of soil. Bulk density is of great importance than particle density in understanding the physical condition of soil.

Soil bulk density is defined as the ratio of the mass of the oven dry soil to its bulk volume.

Method of determination

Different methods are available for bulk density determination which differ how the soil sample is obtained and its volume is determined such as core, clod and excavation methods. There are other methods for the determination of bulk density where different principles are employed, for example, radiation method. Commonly used methods are weighing bottle, core and clod method.

Bulk density to which a soil can be compacted is dependent on water content and force of compaction. Adsorbed water on soil particles acts as lubricant and every addition of water increases ease of compaction to progressively a greater density. However, this increase in density will occur only to a certain value of water content beyond that it decreases with further addition of water in soil. The moisture content at which maximum dry density is obtained for a limited and fixed effort is called as proctor moisture and the density at that point is known as maximum or proctor density”.

Principle

A soil at varying water contents, compacted with a specific amount of compaction energy, would result in a bulk density-water content relationship. The maximum bulk density obtained at the proctor water content represents 100 % compaction. The test can be performed in laboratory on various soils using Abbot’s compactor

Soil consistency refers to the resistance offered by soil against forces that tend to deform it. The soil consistency varies with texture, kind of clay and moisture content. The efficiency of agricultural implements, animals and labour is largely affected by soil consistency as it directly inf luences the workability of a soil. Operations at suboptimal or supraoptimal water contents lead to clod formation, compaction, poor drainage and aeration. The common terms suggested by Atterberg (1912) to describe consistency are liquid limit, plastic limit, plasticity index, and sticky point. The physical basis of consistency limits is related to the interaction of water with soil. The water content at which plasticity is exhibited is the plastic limit or lower plastic limit of soil.

10.1 Liquid limit

Principle

The liquid limit refers to the water content at which resistance to f low becomes negligible and soil represents a semi f luid. A trapezoidal groove of specified shape cut soil held in a special cup will close in 25 taps on a hard rubber plate. The soil in the cup is 1.0 cm deep and the groove is 2.0 mm wide at the bottom with slopes outward at a 60^° angle horizontally. The soil in the walls of the groove f lows under the impact of the cup on the hard base and close the groove.

Electrical conductivity (EC) is a useful indicator of soil salinity. Relationships have been developed between EC and salinity classes for a 1:1 soil: water suspension. With increase in salt content in a soil, the EC increases. Thus, for salt affected soils, measurement of EC is vital as accumulation of salts in the root zone is detrimental to plant growth. EC is a measure of the ability of a soil solution to conduct electrical current.

Equipment and Reagents

1. Digital Conductivity meter
2. 0.01 M potassium chloride (KCl) solution: Dissolve 0.7456 g dry KCl in distilled water and make up the volume to 1.0 litre. This solution has an electrical conductivity of 1.413 dS m_-1 at 25ºC.

The variable amount of moisture contained in a unit mass or volume of soil and is the key factor affecting the growth of plants. Numerous other soil properties depend very strongly upon moisture content. Gravimetric (direct) and sensor based (indirect) methods are generally employed for soil moisture determination.

9.1 Gravimetric Method (Direct)

Principle

The gravimetric method is based on the principle that the water in the porous material is lost by evaporation on heating and the porous material undergoes an equivalent loss in its weight. However, the water loss may be limited by the internal operation within the complex porous material such as soil. This method is simple, routine, reliable, inexpensive, and easy to use. The major limitations of this method are that it is destructive, laborious and time consuming.

Principle

Soil moisture content is determined by drying a known quantity of soil sample in an electric oven at 105° C to 110° C and finding out the loss in weight.

This is one of the commonly used method to estimate organic carbon content in soil. In this wet digestion method, soil organic matter is oxidised with a mixture of K₂Cr₂O₇ and concentrated H₂SO₄ utilizing the heat of dilution of H₂SO₄. The unused K₂Cr₂O₇ is back titrated with ferrous sulphate or ferrous ammonium sulphate.

Soil Organic Matter (SOM) is the seat of nitrogen in soil and its determination is often carried out as an index of nitrogen availability. The top soil (surface soil) range from 0.5% to 3.0% organic carbon for most upland soils and less than 0.5% are limited to desert soils. Soil organic matter averages about 58% carbon, it follows that soils generally range from about 2 to 6 % organic matter (% O.M. = %C x 1.724, The factor 1.724 = 100/58). There is also a close relationship between carbon and nitrogen in soils. Most organic matter average about 5% nitrogen so that the N: C ratio is 1:11.6. Therefore by multiplying the soil organic matter percentage by 0.05 an approximate value for the soil nitrogen, percentage is obtained. In soil the chief source of some of the nutrients essential for plant growth is organic matter, such nutrients are N, S and boron is also largely derived from organic matter.

Particle density determination is based on the measurements of weight of solids and their volume. The weight of solids is obtained by weighing a sample of oven dried soil. The volume of solids is determined is determined by immersion. The method outlined here is “Pycnometer method”.

Principle

A given amount of dry soil when immerses in a definitive volume of water, expels air and results in the displacement of equal volume of water. The volume of soil particles is determined by measuring the volume of water displaced in the pycnometer bottle.

Determination of pH is actually measurement of hydrogen ions activity in soil-water system. It is defined as negative logarithm of the hydrogen ion activity. Mathematically, it is expressed

as:pH = - log a H⁺

The pH value of a soil is an indication of soil reaction i.e. acidic, neutral or alkaline. The nutrient availability is governed by soil reaction. It is maximum at neutral pH and decreases with increase in acidity or alkalinity. Thus, pH value gives an idea about the availability of nutrients to plants.

Principle

The pH is a measure of hydrogen or hydroxyl ion activity of the soil-water system. It indicates whether the soil is acidic, neutral or alkaline in reaction. Since crop growth suffers much under both very low (strongly acidic) as well as very high pH (alkaline) conditions.

Now a days, most of the pH meters have single combined electrode. Before measuring the pH of the soil, the instrument has to be calibrated with standard buffer solution of known pH. Since, the pH is also affected by the temperature, hence, the pH meter should be adjusted to the temperature of the solution by temperature correction knob.

Objective

To determine the pH of a soil sample, which provides insight into the soil’s acidity or alkalinity, influencing nutrient availability, microbial activity, and plant growth.

Materials Required

• Soil sample

• Distilled water

• pH meter or pH paper

• Beakers (100 mL)

• Measuring cylinder (50 mL)

• Stirring rod

• Filter paper and funnel (if needed) • Mortar and pestle (for soil grinding, if necessary)

Soil pores differ greatly in size, shape, tortuosity, and continuity. They are characterized generally in terms of total porosity, air-filled porosity, and pore-size distribution. The characterization of pore space is important in understanding the storage and movement of water and gases, the development of plant root systems, the flow and retention of heat, and soil strength. The observation that bulk density is considerably lower than the average particle density indicates that only part of the bulk volume is occupied by soil solids and the remainder is occupied by a lighter material, such as air and water.

Total Porosity

Total porosity (n) is the percentage of the bulk volume not occupied by solids and can be computed using following relationship:

Soil pH is the measure of hydronium ion (H₃O⁺) or more commonly hydrogen ion (H⁺) activity in the soil suspension. Soil pH can be measured in soil-water suspension, saturation extract or in 0.01 M CaCl₂ solution. Saturation extract is used to identify specific soil problems such as salinity or sodicity. Measurement of pH using 0.01 M CaCl₂ solution gives more reproducible results than measured through soil-water suspension. It also provides a good approximation of field conditions as the electrolytic composition of 0.01 M CaCl₂ is considered similar to that of soil solution. However, among the three methods, soil-water suspension is most commonly used in research laboratories as well as for fertilizer recommendation as it is simpler and more convenient.

(International/Robinson’s Pipette Method)

Principle

This method is based on Stoke’s law. According to this law, the rate of fall of a particle in liquid is directly proportional to the square of its radius.

Determination of soil texture mainly depends on the complete dispersion of soil aggregates into their individual primary particles without triturating the particles themselves, accurate fractionation of the sample into various separates, sedimentation of different particles in the viscous medium as well as measurement of individual particle by the hydrometer.

The method is based on the Stokes law which states that the rate of fall of particles in suspension is directly proportional to their size. Accordingly, larger particle (sand) will settle first, followed by silt and clay. The resistance offered by the liquid to the fall of the particles varies with the radius of the sphere.

Principle

This method is based on the principle of dispersion and sedimentation techniques, employed to a given weight of soil sample. Mechanical stirring disperses macro aggregates while chemical dispersing required for micro aggregates. The mixture of dispersed soil particles in water is called a soil suspension. Sedimentation refers to the settling rates of the dispersed particles in water, which is a function of particle size and is governed by Stoke’s law.

As water enters the soil, air is displaced and the soil pores in the upper part of the profile become saturated. A continuous supply of water leads to an increasing depth of saturation. If the supply of water at the soil surface is cut off then the rapid downward movement of water may essentially ceased within 48 hours. The soil is then said to be at its field capacity. At this stage macropores are drained off but micropores are still filled with water for use by plants. Since it is difficult to draw a boundary line between macro-and micropores and there is no sudden change in the profile drainage rate for many soils, it is not easy to specify a depth and time after which soil water movement is negligible. Therefore, measurements are necessary in each soil to specify the time and depth of sampling after wetting. Special care would be necessary in soils with impeded drainage and sand lenses, which produce perched water tables.

Proportion of solid, liquid (water), and gas (air) components in a soil mass indicates physical conditions such as soil structure, porosity and water content. A well Structured soil may have a high pore volume whereas a compacted soil may have little pore-space for other phases to occupy. In general, soil solids may occupy 50 % of the soil volume in a well-aggregated fertile loam and the remaining volume may be occupied by liquid and gases interchangeably.

Theory

The specific gravity is defined as the unit weight of the product mass divided by the unit weight of distilled water at 4°C. The unit density is obtained by measuring the volume and weight of a unit product. Sometimes it is required to compare the density of the product to the density of water. This comparison is in the form of ratio and is termed as the specific gravity.

Specific gravity also known as relative density is the ratio of density of a substance to the density of a standard substance at the same temperature and pressure. For solids and liquids the standard substance is water while for gasses it is air. The specific gravity of food material play an important role in design of storage bins, conveying equipments, separation equipments, etc. The specific gravity is frequently used to solve the various phase relationships, including void ratio, porosity and degree of saturation together with the moisture content and unit weight. It is also used in calculations associated with the grain size analysis, consolidation and compaction. Pycnometer method, which is a standardized vessel for determining specific gravity. It involves a standard container of accurately defined volume used to determine the specific gravity of solids and liquids.

Determination of Specific Gravity

The palatability of the citrus fruit is associated with its internal quality. Measuring specific gravity provide clues to internal quality of the fruit. The ratio of the weight of the fruit to its submerged weight indicates specific gravity. Specific gravity also indicates relationship between fruit weight and volume.

Steps: To determining specific gravity

Record the weight of fruit in air on top loading balance.

Materials Required

Specific gravity bottles, weighing balance, sample, pipettes, thermometer, distilled water 

Procedure

    1.    Take the sample and distilled water record their temperatures (they should be same for correct estimation). If the temperatures are not same bring both to 20ºC or the room temperature.
    2.    Clean and dry the specific gravity bottles properly before use.
    3.    Record the tare weight of the specific gravity bottle (T) alongwith the stopper.
    4.    Carefully fill the specific gravity bottle with distilled water up to the brim and then place the stopper tightly so as to exclude extra water. 
    5.    Dry the exteriors of the bottle with a tissue paper
    6.    Record the weight of (bottle + water) say A
    7.    Similarly, fill the same specific gravity bottle with test sample and record the weight (bottle + sample) say B
    8.    Calculate the specific gravity of solution using the following formula

Theory

Specific heat is defined as the amount of heat needed to raise the temperature of one kg of the material by one degree at constant pressure without a change in state. With food materials, specific heat is a function of different components of a food, moisture content, temperature, and pressure. Specific heat is an important parameter in thermal analysis of food processing and equipment used in heating or cooling of foods. The numerical values of specific heat of the food materials are used in designing food processes and processing equipment. It can be used to calculate the heat load imposed on the refrigeration equipment by the freezing of foods. An apparent specific heat is used in freezing or thawing and in most food processing applications.

The specific heat of a food increases as the product moisture content increases. In unfrozen foods, specific heat capacity is relatively constant with respect to temperature. However, for frozen foods, there is a large decrease in specific heat capacity as the temperature decreases. The specific heat of a material can be determined experimentally by static (adiabatic) calorimetry or differential scanning calorimetry. It can be also predicted quite accurately with the help of a number of empirical equations. The equations are empirical expressions, obtained by fitting experimental data into mathematical models. The mathematical models are based on one or more constituents of the food. Since water is a major component of many foods, a number of models are expressed as a function of water content.

Stomata are pores formed between two specialized epidermal cells, the guard cells, which are found on the surface of aerial parts of higher plants (leaves). They control the gas exchange between the leaf and the ambient air. Their main functions is to facilitate the entry of CO² into the leaf for photosynthesis and loss of water vapour for evaporative cooling of the leaves.

The guard cells are formed by the transverse division of stomatal mother cells that differ morphologically and biochemically from other epidermal cells. The middle lamella disintegrates and the two walls separate leaving an opening between them the stomatal pore. The walls bordering the pore become considerably thickened. They are generally cutinised. This radial thickening of the inner wall plays an important role in stomatal movement. Stomata control 95 per cent or more of CO² and water vapour exchange between the leaf and atmosphere.

Location and occurrence of stomata: Stomata are found in all higher plants down to the evolutionary level of the phylum Bryophyta. Stomata are not found in liverworts. In the leaves of most herbaceous plants the stomata are found in both upper (Adaxial) and the lower (Abaxial) surfaces. Such leaves are known as Amphistomatus. Usually in tree species, stomata are found only on the lower surface of the leaves. Such leaves are called Hypostomatus. Aquatic plants with floating leaves such as water lilies have stomata only on the upper surface and such leaves are called Epistomatus. Most of submerged aquatic plants do not posses stomata and diffusion of gases occurs between water and plant tissues across a thin cuticle. In many cases subsidiary cells are present adjacent to the guard cells. These are specialized epidermal cells which are usually different in size and shape from other epidermal cells. They are usually smaller than the epidermal cells and have more dense cytoplasmic contents and a greater frequency of cell organelles. In grasses and some other species, subsidiary cells are intimately involved in stomatal mechanism.

Diffusion of gases through stomata is governed by the two important parameters associated with the stomata, viz., the stomatal frequency and the extent of opening of the stomata. Stomatal frequency is defined as the number of stomata per unit leaf area (no.mm ^-2 ). Apart from the stomatal frequency, yet another parameter that reflects the stomatal distribution is the stomatal Index. It is the ratio of the number of stomata per unit leaf area to the total number of epidermal cells and is generally expressed in percentage.

(Method of Bryant et al., 1959)

Strontium and barium are adsorbed on a cation-resin column, and  after a suitable gowth period, yttrium-90, the daughter of strontium-90, is selectively eluted. The yttrium-90 is then adsorbed on and eluted from a second cation-resin column and counted. The radiochemical yield is greater than 97% gravimetric measurement of the recovery of strontium and yttrium carriers is not required. The method, with modifications, is applicable to samples that contain 100 mg of iron or uranium.

Principle: The copper in the Fehling solution is reduced to red, insoluble cuprous oxide in the presence of invert sugars like glucose and fructose. The quantity of sugars solution liquids for complete neutralization of a known quantity of Fehling mixture is determined by titration using methylene blue as the indicator.

(Lane and Eynon Method)

6.25 HNO3 (for 2 ltr) : Take 181 ml of conc HNO3 and diluted to 2 ltr in a volumetric flask.

Aim

To determine the tapped bulk density and flowability of the food powder.

Materials required

Raw material (powder)

Measuring cylinder

Electronic weighing balance

Tapped bulk density of the powder

Tapped bulk density is measured for powdery samples. The volume is measured after tapping the powdery material so that the product is adjusted to inter-granular spaces, but it cannot eliminate all the inter-granular spaces. The tapped density is an increased bulk density attained after mechanically tapping a container containing the powder sample.

Theory

Texture testing is a well-established technique for evaluating the mechanical properties of raw materials, food structure, pre- and post- harvest quality control checks. The texture testing has many applications across wide range of foods including cereals, fruits, vegetables, meat, poultry, fish, baked foods, confectionaries, snacks, dairy, gelatins, pasta, etc. Food texture analysis of foods can highlight the quality improvement throughout the supply chain. At research and development stage, new or alternative ingredients can be compared with existing ingredients.

Texture profile parameters

The texture profile parameters including hardness, firmness, crispiness, rupture strength springiness, chewiness, cohesiveness, gumminess, gel strength, adhesiveness, consistency, crunchiness, elasticity, extensibility, fracturability, stiffness, stringiness, toughness, work to cut, penetrate and shear can be measured by the mechanical food texture analyzer.

Aim

To determine the reduced level of various points

To find out difference of elevations of two points

Materials required

Dumpy level

Levelling staff

Field capacity may be defined as the amount of water held in soil after excess water has drained away and the rate of downward movement of water was materially decreased which usually taken place within two to three days after heavy rain or irrigation. In this condition water was moved out of the macropores and air has moved into take its place.