Sir, being a food technology students, I want to say one thing that you are trying to give your level best here in this Channel. Keep doing this good work ❣️
Benedict’s test is used for identifying if the given sugar is reducing or non-reducing in nature. When Benedict’s solution is added to the given sugar, if there is no change in the colour, then it is non-reducing sugar. If there is a change in the colour of the sugar, it is reducing sugar.
This is the perfect platform for all food technology students..Kindly make series of videos covering FSSAI origin and its implementations. This would be very helpful to us who aspire to become CFSO.
Sir for sugar testing if we use fehling method thn we use feh solution A and B..and the sample upon boiling it shud give brick red colour if it has sugar ...and in benedicts method we take sample and reagent in a tube then heat it..and chk the colour aftr boiling if its orange its in moderate amt.
Very much helpful video..!! Very much happy with the efforts !! Being a student i would like to ask you that will these videos cover the CFTRI level ?? If not please can you help with it !!
I recently found the gate series spreadsheet you made..I could see all the hard work you put into it..thankyou so much.. Sir kindly give the link to ANGRAU and PRO GATE notes that you have mentioned in that...also sir kindly tell how to prepare for the numerical portion of gate...
aslam walaikum sir its my 1semester final and i just luckly find you sir i just want to discuss you that i am IT student completed my dimploma and just changed my field into food science all of them you can't do it and i just say i can do it but sir now adays i think this is hard I can't do it sir what can i do please let me know
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Sir, being a food technology students, I want to say one thing that you are trying to give your level best here in this Channel. Keep doing this good work ❣️
So nice of you. Thanks for your kind support and appreciation. :) Students like you always motivate me to do better. :)
@@foodtechsimplified òppo⁸⁸o8oo0⁸88
Benedict’s test is used for identifying if the given sugar is reducing or non-reducing in nature. When Benedict’s solution is added to the given sugar, if there is no change in the colour, then it is non-reducing sugar. If there is a change in the colour of the sugar, it is reducing sugar.
Yes, correct.
This is the perfect platform for all food technology students..Kindly make series of videos covering FSSAI origin and its implementations. This would be very helpful to us who aspire to become CFSO.
Sir for sugar testing if we use fehling method thn we use feh solution A and B..and the sample upon boiling it shud give brick red colour if it has sugar ...and in benedicts method we take sample and reagent in a tube then heat it..and chk the colour aftr boiling if its orange its in moderate amt.
Awesome! That's correct! :)
@@foodtechsimplified thnku sir😊
@@savenature272 welcome :)
@@foodtechsimplified sir could u plz make a series on food analyst exm preparation?
I couldnt find any series for tht
Thank you so much sir for your efforts and making such videos. These are really very beneficial.
It's my pleasure. :)
Very much helpful video..!! Very much happy with the efforts !!
Being a student i would like to ask you that will these videos cover the CFTRI level ??
If not please can you help with it !!
Yes, these videos can cover cftri level but only the food technology part as of now.
@@foodtechsimplified Ok !! Thank You So much sir !! Will be in touch for further guidlines !! Thanks a lot for your immediate response
this video is very beneficial for different competition exams related to ft ...tysm...sir plz also make on food microbiology quiz...
Thanks! Okay I'll post for food microbiology as well.
Thank you sir.. this is really helpful for me ☺️👍
Glad you found it helpful. 🙂
I recently found the gate series spreadsheet you made..I could see all the hard work you put into it..thankyou so much.. Sir kindly give the link to ANGRAU and PRO GATE notes that you have mentioned in that...also sir kindly tell how to prepare for the numerical portion of gate...
Thanks, although it was made by Shubham Banerjee & not me. You can contact him for further information - shubhamft2015@gmail.com
Tq sir🔥
It's very helpful
thank you sir☺
Most welcome :)
Thank you so much...Sir,plz make video on food biotechnology quize.
Welcome. I'll think about your suggestion.
It is very helpful sir. And for me this video is like a revision test. Finally u are the legend. Sir!
Glad it was helpful! :)
Thank you for your video Sir! It's really effective 😊
Most welcome!
After a long period ,he had came💪..
Oh yeah!!
great video please suggest where to study
Refer to Food Facts & Principles by Shakuntala Manay
@@foodtechsimplified is pdf available please suggest a site
You are doing a great job bro . please take lecture on topics of food science .
Thanks for the appreciation. I'll definitely start lectures on food science as well.
Can you make video on separate topic like carbohydrate ,vitamins ,etc like a class
Sure, thanks for the suggestion.
Thank you so much sir
Most welcome
Thank you so much sir... 😊
Most welcome :)
Thanks 😍😍😍🙏🏻🙏🏻🙏🏻🙏🏻👍👍
Welcome 😇
supremely helpful!
Glad to hear!
Thanks brother
Welcome 👍🏻
aslam walaikum sir its my 1semester final and i just luckly find you sir i just want to discuss you that i am IT student completed my dimploma and just changed my field into food science all of them you can't do it and i just say i can do it but sir now adays i think this is hard I can't do it sir what can i do please let me know
Hi, it would be good if the questions are in bigger font size so as to follow easily..
Apologies for that.
Dear sir
I registered the fostac training. But i forgot the uer ID and password. Please guide.
Please contact FSSAI.
Sucrose and maltose ka sucrose is a non reducing sugar and maltose is a reducing sugar
answer is (B)
I request you please make video on fCI , FSSAI and FSO exam
I will try
1g carbs = 4 calories
Plz developed food technology group and more knowledgeable team
Respected sir and dear my friends plz help me job searching related to food technology.
Fehling solution