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BIOCHEMISTRY OF FASTING – A REVIEW ON METABOLIC SWITCH AND AUTOPHAGY.
Volume - 13 | Issue-1
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ONE-POT ENVIRONMENT FRIENDLY SYNTHESIS OF IMINE DERIVATIVE OF FURFURAL AND ASSESSMENT OF ITS ANTIOXIDANT AND ANTIBACTERIAL POTENTIAL
Volume - 13 | Issue-1
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MODELING AND ANALYSIS OF MEDIA INFLUENCE OF INFORMATION DIFFUSION ON THE SPREAD OF CORONA VIRUS PANDEMIC DISEASE (COVID-19)
Volume - 13 | Issue-1
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INCIDENCE OF HISTOPATHOLOGICAL FINDINGS IN APPENDECTOMY SPECIMENS IN A TERTIARY CARE HOSPITAL IN TWO-YEAR TIME
Volume - 13 | Issue-1
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SEVERITY OF URINARY TRACT INFECTION SYMPTOMS AND THE ANTIBIOTIC RESISTANCE IN A TERTIARY CARE CENTRE IN PAKISTAN
Volume - 13 | Issue-1
USE OF IMPED ANCE SPECTROSCOPY TECHNIQUE FOR THE STUDY OF RESISTIVITY OF FOOD PRESERVATIVE SODIUM BENZOATE
Main Article Content
Abstract
Food preservative plays a very important role in food industry. Sodium Benzoate is one of the most frequently used chemical food preservative. The present work deals with the study of Resistivity (RL) of Sodium Benzoate. A low frequency Time Domain Reflectometry (TDR) unit was developed and used for the study. In the present work aqueous solution of preservative is prepared with freshly collected distilled water. Eleven different molar solution were kept at four different (25oC, 35oC, 45oC and 55oC) temperature. Computer controlled water bath unit was used to maintain the temperature. It had been found that Resistivity (RL) of Sodium Benzoate is inversely proportional to the temperature as well as molar concentration.
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