OPTIMAL USE OF BUFFER VOLUMES FOR THE MEASUREMENT OF ATMOSPHERIC GAS CONCENTRATION IN MULTI-POINT SYSTEMS




Effects of ascorbic acid, translutaminase and margarine amounts on the quality of puff pastry made from spelt flour

Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough.These bakery products are made from many thin Gift layers of dough which are separated by alternate fat layers because of which they are considered to be high fat food.Properties of puff pastry depend mostly on the quality of flour, which must be specifi

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Corrosion inhibition study of the protective reliability of Moringa oleifera, Chrysophyllum caimito, and Camellia sinensis oil distillates on mild steel in dilute H2SO4 and HCl solutions

The protective reliability of Moringa oleifera (MO), Chrysophyllum caimito (CC), and Camellia sinensis (CS) oil distillates was examined in H2SO4 and HCl solutions.The data showed that MO and CC performed effectively in H2SO4 at 81.3% and 93% compared to CS BRALETTE at 76.5%.CC and CS performed more effectively in HCl at 92.7% and 93% compared to M

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