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Questions related from Xingfa Ma
I used DSC to measure the denaturation temperature of proteins, but the repeatability is very poor, sometimes there are peaks, sometimes not. Btw, I used protein solution for measurement (10% wt)....
24 November 2021 1,792 3 View
Compare the melting profiles of the dark chocolate and white chocolate and explain differences. Please see the ingredients of the dark and white chocolates used in the DSC melting study.
18 March 2019 9,914 1 View
A good chocolate is prepared with cocoa butter and when eaten, it gives a cooling sensation and intense flavor release in mouth. Explain this phenomenon using the DSC thermograms of the dark...
18 March 2019 8,582 3 View
Compare butter, coconut oil, and cocoa butter in terms of their fatty acid and triacylglycerol composition based on their DSC data.
18 March 2019 1,471 1 View
