early times report
Amritsar, Nov 8: Three students Jasleen, Yashvi and Divya from M.Sc.(Chemistry) attended this internship which lasted for 2 months at Agmark Laboratory. The College Principal Dr Amardeep Gupta congratulated the students.
Dr Gupta informed that the students focused on the qualitative analysis of the food samples including cereals, spices, honey, oils and fats. It also involved the in-depth analysis of dairy based fats such as ghee, butter, cheese-spreads and so on.
Students learnt about the quality standards of each product and different methods utilized to evaluate various parameters such as moisture content, volatile components, essential oils, Saponification value and other to diagnose the amount of purity in the particular sample.
Students thoroughly dealt with numerous samples of oils and fats such as mustard and coconut oil; spices including cumin, red chilli, turmeric and coriander powder; honey, cereals such as wheat, rice, satu,etc; ghee, butter and fat- spreads.
They explored different apparatus such as air-oven, furnace, steam distillation flask, Clevenger apparatus, side arm flask, sugar flask and other.
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