Material Detail

"Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate" icon

Physicochemical Characterization of Biofield Energy Treated Hi VegTM Acid Hydrolysate

The hydrolysed vegetable proteins are acidic or enzymatic hydrolytic product of proteins derived from various sources such as milk, meat or vegetables. The current study was designed to evaluate the impact of biofield energy treatment on the various physicochemical and spectra properties of Hi vegTM acid hydrolysate i.e. a hydrolysed vegetable protein. The Hi vegTM acid hydrolysate sample was divided into two parts that served as control and treated sample. The treated sample was subjected to the biofield energy treatment and its properties were analysed using particle size analyser, X-ray diffraction (XRD), surface area analyser, UV-visible and infrared (FT-IR) spectroscopy, and thermogravimetric analysis. The results of various parameters were compared with the control (untreated) part.... Show More


  • User Rating
  • Comments
  • Learning Exercises
  • Bookmark Collection (1) Bookmark Collections
  • Course ePortfolios
  • Accessibility Info

More about this material


Log in to participate in the discussions or sign up if you are not already a MERLOT member.