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Strategy 3
Two levels of wheat flour 3960g and 3940g and two levels of baking powder 60g and 40g are selected to be tested. In all trials the percentages of A, B and C are fixed at 3:2:1. The formulations are as in Table 13.3. This is obviously a factorial experiment in which we are interested in measuring how the biscuit quality will be influenced by changing the level of flour and chemicals.
The example above gives a fair idea about how the factorial, mixture experiments are conducted for product development. With this we end the first section. Read the points to remember given herewith to recapitulated what you have learnt so far. Now attempt the check your progress exercises given herewith to judge for yourself how much you have grasped about the subject so far.
Simple proteins Simple proteins are made up of chains of amino acid units just joined by peptide linkages. These types of proteins on hydrolysis yield just only mixture of amin
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Strategy 1 Wheat flour F 3940 g is, mixed with 60g of A, B and C, yielding a ratio of chemicals to flour of 3:197 in all formulations. All mixtures are produced in total amoun
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Classification of polymers - On the basis of structure On the basis of structure of polymers these can be classified as (i) Linear polymers (ii) Branched chain polym
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