One of the most prevalent chronic infectious disorders is tooth decay. Acids produced when
plaque bacteria break down sugar in the mouth cause tooth decay. Streptococcus mutans …

A novel method for discovery of adulteration in edible oil is proposed based on concept of
refractive index and electronic sensors. The research work focusses on two distinct …

Purpose Ghee, anhydrous milk fat, is chemically highly complex in nature. The
authentication and characterization of edible fats and oils by routine chemical methods are …

FT-MIR spectra of ghee (anhydrous milk fat) and common vegetable oils were acquired
using HATR in 4000–650 cm− 1 region. The differences in absorbance by carbon–hydrogen …

Photostability is a critical issue for evaluating the use of photocatalysts to realize large-scale
implementation of solar energy conversion. Recently emerged ultrasmall gold (Au) clusters …

When dealing with IR spectroscopy, the preprocessing of spectral data is considered as one
of the most important parts of chemometrics modeling. Due to any uncontrollable physical …

The FT MIR reflectance spectroscopy was examined in spectral pattern of ghee, mutton
tallow and vegetable fat. To obtain MIR spectra, the samples were scanned in reflectance …

Ghee made from cow's milk is considered the holiest of foods in Indian culture. Its nutritional
content is so high that it is widely employed in Ayurvedic treatments, and with good reason. It …

Ghee is one of the most important and valuable fat rich dairy products for human nutrition.
Traditionally the characterization and authentication of ghee is performed by chemical …