Who doesn’t like chocolate? The sweet, usually brown or white confectionery, which can be liquid, paste, or solid, and is used as a flavouring ingredient in many sweets.
The main components of Cacao seeds are:
Chocolate liquor: Ground/melted state of the nib of the cocoa bean, containing roughly equal parts cocoa butter and solids
Cocoa butter: The fatty component of the bean
Cocoa solids: The remaining non-fat part of the cocoa bean, which is ground into a powder
The quality and the taste of the chocolate product strongly depend on its composition. The fat content is an important quality parameter and should be quickly and accurately determined. An ideal method for the determination of the fat content in cocoa products such as chocolate, cocoa beans, or chocolate creams is refractive index measurement.
Poll: Should the UK’s railways be renationalised?
Rail passenger numbers declined from 1.27 million in 1946 to 735,000 in 1994 a fall of 42% over 49 years. In 2019 the last pre-Covid year the number...