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A364 Analytical Instrumentation: Problem 6 Cut Off Point by zimo900 is a document available to read on EtoBox.

The document outlines the evaluation of flour samples from three suppliers for cookie manufacturing, focusing on moisture content analysis. It discusses the importance of moisture content, types of moisture present, and various analytical methods such as Loss-On-Drying, Thermal Gravimetric Analysis, and Karl Fischer Titration. The results indicate that only flour from suppliers 1 and 2 meet the company

Author

zimo900

Language

EN