The origins of dehydration go back into. The preservation of food by drying has been an art for centuries but it is only in the middle of the present century that the art has been translated into terms of technology. The old methods of utilising the sun and wind to evaporate water

In broad terms, the quality control staff, under the supervision of a qualified food chemist, should be responsible for the following: ()The evaluation of quality of all incoming raw material, supplementary ingredients used in processing, chemicals packaging material, cellulose and other film, paper and fibreboard containers, and certain consumable stores: (2)All routine laboratory tests on raw material, finished products, lye and blancher liquor, boiler and processing water;

Potato granules are more usually commercially designated as Instant Potato or Potato Mash Powder. This product was first manufactured in the UK, on commercial scale, some 55 years ago. As the name implies, precooked potatoes are dehydrated into granular form and, when hot water is added, they revert almost instantly to cooked mashed potato. This product has been widely developed as a convenience food in America and Europe

Contents Introduction Part One Mechanisms in marine pollution Part two Topics in marine pollution Part three Measurement of biological response toxicity and water quality assessments

Contents Introduction Part One Mechanisms in marine pollution Part two Topics in marine pollution Part three Measurement of biological response toxicity and water quality

1. Besides the ways introduced in para1, what other traditional ways do you know the Chinese have to predict earthquakes Water in the well becomes muddy, Seismoscope/Seismograph invented by Zhang Heng Mice run in the street fearlessly 2. What is the most dangerous part in the earthquake to most people? Falling building

Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and colloidal components

学习目的:掌握水质指标的基本概念和常见水 质指标。使学生了解分析化学是怎样的一门学 科,树立准确的量的概念。了解定量分析的过 程;误差的基本概念

Composition of eggs %o Water Protein Fat CHO Whole10074.612.111212 White5888.010.10.20.8 Yok314801643292.0

1. Special in Guilin Guilin Three Treasures: Fermented Bean Curd; Chilli Sauce; Sanhua Liquor Guilin rice noodle Yao Minorities'Oil Tea Yangshuo beer fish Fish from the clear water of Li River, Lingchuan dog meat Lipu steamed port with taro Stewed duck with gingko nuts Guilin field snails