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good. let us proceed. one of the big problems is that different ingredients change your tempering temperatures in different ways. the more cocoa butter you have, the higher you will be able to take your chocolate. similarly, the more sugar you have, the cooler you need to keep your chocolate. have a...
apart the definition of relative humidity. a lot of people think it is an absolute measure of how much moisture is in the air. the first part of that directly contradicts this though. it is a measure of the relative amount of moisture in the air. relative to what?...
information on a wide range of substances without the need for sample pre-treatment. key stats sensitivity: > μg/l or ppb excitation: – nm λex emissions: – nm λem absorbance: – nm spectral resolution: nm temp. control: °c to °c detector: photo multiplier tube fluo-imager analyser fluorescence and absorbance in...
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