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??
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.
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.
@@MicroChemsExperiments Why is the Enzyme linked immunosorbent assay not employed for the detection and determination of gluten in wheat or flour sample?
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 ❤️
@@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.
Can I use liquid as a sample? How many ml water should I use to dissolve the sample?
How much hairs on his hand 🤮🤮🤮
How we make iodine solution
Mam, I want a dry basis (Gluten test).. & what is the maximum percentage value of gluten in Dry basis & Wet basis..?. Please kindly reply
Good afternoon, please.
How do I check for gluten content in bread?
There is a mistake it's not a wet basis because it's the measurement after drying the dough !!!
How could this be possible on daily life?
What do you mean?
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
No problem. It can be brownish. It depends on varieties of wheat source
Aaise hi acid insoluble ki vedio bta dijia please ❤
Already uploaded
Please make more videos on environmental analysis
Its dry basis calculation.
How can test in gums in AIS and HIS
Use glass rod madam for kneading
Hello.
Can you make a video on determination of Bacillus cereus using Mannitol Egg-Yolk Polymyxin Agar. Thanks
Working on it. Stay with us
Maida germ oil koto video din
Noted
Nice video ThankQ so much.
Can u please tell me the name of the method ? Who introduced and all !
Reference is given in the video title
Dry ka bhi toh nikalte
Same method
Im a gluten free person ...can i do this experiment to test my food for gluten???
Yes. You can
Thankyou
Determination of gluten traces in alternative flours (rice, buckwheat) Could you make a video of this too? thank you so much.
Yup. Sure. We will. Stay with us
Hello! Did the dried gluten come off easily from the Petri dish?
Yes it does!
In most methods specifies sodium chloride solution 20 g/l, is any difference in glutrn determination
No difference will be observed
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??
Please contact with wheat producing team
Do you guys have any in your contact?? @@MicroChemsExperiments
@@242anuj Nop
Cool, thank you@@MicroChemsExperiments
@@242anuj Sorry I couldn't help you.
what source did you use this procedure from , please ?
Reference is given in the video title
too high dry gluten max dry gluten in wheat flour 9% something as for me
Okay
I got 385gm gluten ball from exactly 1kg of maida. How much dry gluten content present?
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.
Share video on starch damage content and Diastatic activity & Maltose value of flour AEAP pls. Thanks for all videos till now
We will start working on your mentioned parameters soon. Stay with us.
Is it safe to dispose of what I assume is IKI solution down the drain like that?
You can but you shouldn't drain any chemical without treatment
It's needed and Urgent to know. Why it's so
Replied
how to find the chak adultration in wheat flour.
Noted. We will make video soon
Procedure should mention to only drop iodine when water turns clear.
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.
Thank you
wow very interest... Aflatoxin test can give
Yes, sure. please wait
Make a video Flour sedimentation value testing,
Noted
Please tell me Dry gluten calculation
Given in this video
Different Between free fatty acid vs fatty acid.
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
Why do you leave the dough in water for 1 hour before washing it?
To loosen the starch from the Gluten content.
@@MicroChemsExperiments oooHh icic, thank you for clarifying!
Why is ELISa methodology note employed?
Question is not clear
@@MicroChemsExperiments Why is the Enzyme linked immunosorbent assay not employed for the detection and determination of gluten in wheat or flour sample?
Would it not be more accurate, specific and precise if ELISA or HPLC methodology was employed?
Thank you, I like this video 👏
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 ❤️
Thanks to you too. Please give us more times to prepare the sugar determination method.
@@MicroChemsExperiments ললললললললললললল😊😊😊❤😊
every video is a big help. ❤️🙏 SALAMAT
Thank you so much.
If we want check gluten content in maize....
Then how??
Grind the maize to powder form. Then analyze your sample by following this video.
@@MicroChemsExperiments thanks you so much 🙏🏻❤️
I appreciate your work.
Good job❤.
Thank you so much 😀
❤
❤
❤ your video's
Thank you
Just did this as semester assignment
Okay. Great.
Make a video on alcoholic acidity
For which sample??
You can follow: th-cam.com/video/v7yFSrISK4s/w-d-xo.html
Wheat
@@seraj2104 Okay I will develop
@@MicroChemsExperiments
Make a video for packaging material lab test!
Please specify the test name.
@@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!
@@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.
I love your content
Thank you. Stay with us
Nice
Thank you
Tremendous❤
Thank you so much Rifat ❤❤
Please upload the video of water absorption capacity and oil absorption capacity of flour
Noted
Can someone please tell me what problem can be solved in a country by comparing the fermentation rates of different samples of flour???
It can varies on different parameters like: environmental conditions of any country, genetically modified plant, type of soil etc.
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.
Oh really?? Never tried this. We just follow the official method strictly.
Anyways, thank you for your sugesstion. We will try at our lab.