... 1. Estimation of < /b> reducing sugar by Fehlings procedure 2. Estimation of < /b> salt < /b> content in brine 3. Estimation of < /b> salt < /b> content in butter 4. Preparation of < /b> brix solution and checking by hand refractometer ... Freezing- Introduction to refrigeration and freezing, definition, principle of < /b> freezing, freezing curve, changes occurring during freezing, types of < /b> freezing i.e. slow freezing, quick freezing, ... of < /b> wheat grain and process of < /b> malting, Gelatinization of < /b> starch, types of < /b> browning. Rice- Composition of < /b> rice obtained by different dehusking methods, parboiling of < /b> rice- advantages and disadvantages....