I appreciate your work. Good job❤.

@MicroChemsExperiments

11 ай бұрын

Thank you so much 😀

Thank you

every video is a big help. ❤️🙏 SALAMAT

@MicroChemsExperiments

2 жыл бұрын

Thank you so much.

I love your content

@MicroChemsExperiments

Жыл бұрын

Thank you. Stay with us

Thank you, I like this video 👏

@MicroChemsExperiments

Жыл бұрын

Thank you

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 ❤️

@MicroChemsExperiments

3 жыл бұрын

Thanks to you too. Please give us more times to prepare the sugar determination method.

@mdshahinurrahaman2303

Жыл бұрын

​@@MicroChemsExperiments ললললললললললললল😊😊😊❤😊

Please make more videos on environmental analysis

Tremendous❤

@MicroChemsExperiments

3 жыл бұрын

Thank you so much Rifat ❤❤

Good afternoon, please. How do I check for gluten content in bread?

Mam, I want a dry basis (Gluten test).. & what is the maximum percentage value of gluten in Dry basis & Wet basis..?. Please kindly reply

Share video on starch damage content and Diastatic activity & Maltose value of flour AEAP pls. Thanks for all videos till now

@MicroChemsExperiments

3 жыл бұрын

We will start working on your mentioned parameters soon. Stay with us.

How can test in gums in AIS and HIS

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

In most methods specifies sodium chloride solution 20 g/l, is any difference in glutrn determination

@MicroChemsExperiments

2 жыл бұрын

No difference will be observed

Hello. Can you make a video on determination of Bacillus cereus using Mannitol Egg-Yolk Polymyxin Agar. Thanks

@MicroChemsExperiments

2 жыл бұрын

Working on it. Stay with us

Can I use liquid as a sample? How many ml water should I use to dissolve the sample?

Hello! Did the dried gluten come off easily from the Petri dish?

@MicroChemsExperiments

9 ай бұрын

Yes it does!

Nice

@MicroChemsExperiments

2 жыл бұрын

Thank you

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

Determination of gluten traces in alternative flours (rice, buckwheat) Could you make a video of this too? thank you so much.

@MicroChemsExperiments

Жыл бұрын

Yup. Sure. We will. Stay with us

❤ your video's

@MicroChemsExperiments

10 ай бұрын

Thank you

wow very interest... Aflatoxin test can give

@MicroChemsExperiments

3 жыл бұрын

Yes, sure. please wait

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??

@MicroChemsExperiments

2 жыл бұрын

Please contact with wheat producing team

@242anuj

2 жыл бұрын

Do you guys have any in your contact?? @@MicroChemsExperiments

@MicroChemsExperiments

2 жыл бұрын

@@242anuj Nop

@242anuj

2 жыл бұрын

Cool, thank you@@MicroChemsExperiments

@MicroChemsExperiments

2 жыл бұрын

@@242anuj Sorry I couldn't help you.

It's needed and Urgent to know. Why it's so

@MicroChemsExperiments

3 ай бұрын

Replied

How we make iodine solution

I preferred Same Process with same parameters for lab... But I found The Gluten From Brownish in colour after drying .. at 138© , why it's so Can Please explain

@MicroChemsExperiments

3 ай бұрын

No problem. It can be brownish. It depends on varieties of wheat source

what source did you use this procedure from , please ?

@MicroChemsExperiments

11 ай бұрын

Reference is given in the video title

Make a video Flour sedimentation value testing,

@MicroChemsExperiments

2 жыл бұрын

Noted

Just did this as semester assignment

@MicroChemsExperiments

3 жыл бұрын

Okay. Great.

Make a video for packaging material lab test!

@MicroChemsExperiments

3 жыл бұрын

Please specify the test name.

@bokulhossain5771

3 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!

@MicroChemsExperiments

3 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.

❤

@MicroChemsExperiments

2 жыл бұрын

❤

how to find the chak adultration in wheat flour.

@MicroChemsExperiments

Жыл бұрын

Noted. We will make video soon

Im a gluten free person ...can i do this experiment to test my food for gluten???

@MicroChemsExperiments

Жыл бұрын

Yes. You can

Why do you leave the dough in water for 1 hour before washing it?

@MicroChemsExperiments

2 жыл бұрын

To loosen the starch from the Gluten content.

@kyungmikim3431

2 жыл бұрын

@@MicroChemsExperiments oooHh icic, thank you for clarifying!

Please tell me Dry gluten calculation

@MicroChemsExperiments

2 жыл бұрын

Given in this video

Use glass rod madam for kneading

Its dry basis calculation.

Different Between free fatty acid vs fatty acid.

@MicroChemsExperiments

3 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

If we want check gluten content in maize.... Then how??

@MicroChemsExperiments

3 жыл бұрын

Grind the maize to powder form. Then analyze your sample by following this video.

@Wardi_lovers

3 жыл бұрын

@@MicroChemsExperiments thanks you so much 🙏🏻❤️

Make a video on alcoholic acidity

@MicroChemsExperiments

2 жыл бұрын

For which sample?? You can follow: kzread.info/dash/bejne/qGutqLWrebaxZNY.html

@seraj2104

2 жыл бұрын

Wheat

@MicroChemsExperiments

2 жыл бұрын

@@seraj2104 Okay I will develop

@FST307

Жыл бұрын

@@MicroChemsExperiments

Why is ELISa methodology note employed?

@MicroChemsExperiments

2 жыл бұрын

Question is not clear

@HarpreetKaur-up9hy

2 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-up9hy

2 жыл бұрын

Would it not be more accurate, specific and precise if ELISA or HPLC methodology was employed?

There is a mistake it's not a wet basis because it's the measurement after drying the dough !!!

Can someone please tell me what problem can be solved in a country by comparing the fermentation rates of different samples of flour???

@MicroChemsExperiments

2 жыл бұрын

It can varies on different parameters like: environmental conditions of any country, genetically modified plant, type of soil etc.

Procedure should mention to only drop iodine when water turns clear.

@MicroChemsExperiments

3 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.

How could this be possible on daily life?

@MicroChemsExperiments

5 ай бұрын

What do you mean?

Please upload the video of water absorption capacity and oil absorption capacity of flour

@MicroChemsExperiments

Жыл бұрын

Noted

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.

@MicroChemsExperiments

3 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.

Dry ka bhi toh nikalte

@MicroChemsExperiments

Жыл бұрын

Same method

Maida germ oil koto video din

@MicroChemsExperiments

Жыл бұрын

Noted

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.