# Chromatography скачать в хорошем качестве

# Chromatography

|Column Chromatography||Basics||Principle||Procedure||Chromatogram||Column efficiency| Column chromatography is a type of chromatography technique where column is used to separate a mixture to its constituents. Here stationary phase is solid and mobile phase is liquid. The molecules get separated according to their polarity. High polar molecules get highly adsorbed to the column so that they move very slowly through the column, While less polar molecules move faster and can be collected first. The different fractions of sample collected may pass through a detector which produces the electrical signal correspond to each fraction and by using some softwares this signal is converted to a plot where the time is taken on X- axis and Detector response is taken on y-axis. This plot is called chromatogram.This chromatogram is qualitatively and quantitatively analysed by using other methods if needed. Column efficiency is important for better separation. Different factors influences the column efficiency. For more detail watch the video please SUPPORT and SUBSCRIBE to this channel Nutritional Biochemistry and Food Analysis Chemical composition of food: Carbohydrates, lipids, proteins, fiber, vitamins, and minerals – characteristics, sources, physiological and biochemical functions, daily requirement, digestion and absorption. Biological value of proteins (BV), Protein efficiency ratio (PER), Digestability coefficient, Net protein Utilization, Net Protein Ratio(NPR), Chemical Score, Free Radicals and Antioxidants. Energy value of foods, Respiratory Quotient (RQ), Determination of Basal Metabolic Rate (BMR), Determination of energy metabolism during work, Energy expenditure for various types of activities, Recommended Daily Allowance (RDA), Specific Dynamic Action (SDA) of foods, Balanced diet formulation. Analytical techniques used in detection of adulteration of food: Principle, procedure and detectors of chromatographic techniques (Column, paper, TLC, HPLC and GC), Spectroscopic techniques (IR, UV, MS and AAS). Food Analysis – moisture content, ash, fat, carbohydrate, crude fibre, crude protein, sodium, potassium, calcium, and phosphates. Food adulteration: common adulteration, contamination and pesticide analysis. Oils and Fats - Iodine value and saponification value. for paper and thin layer chromatography:    • #Chromatography #FSO2020                  ...   For more FSO Videos:    • FSO / question paper discussion      • FSO 2020 / Food safety and allied laws      • FSO 2020 - Food Technology   Telegram: Let's Share and discuss FSO stuff!! My YouTube Channel: https://t.me/aneesa_k