Archive for January 2011

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Uba style graph .. ni style aku . !!! :D ..

Unboiled Yeast

Temperature/

oc

( ±0.5 oc )

Trial

Time intervals/s ( ± 0.002s )

0

5

10

15

20

25

30

35

40

45

50

55

60

Volume of dough/cm3 (±0.5 cm3)

30.0

1

10.0

12.0

15.0

16.0

17.0

18.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

2

10.0

12.0

16.0

19.0

22.0

23.0

24.0

25.0

26.0

27.0

27.0

27.0

27.0

3

11.0

12.0

16.5

17.0

20.0

21.0

21.0

23.0

23.0

23.0

23.0

23.0

23.0

50.0

1

15.0

19.0

26.0

27.0

30.0

30.0

31.0

32.0

32.0

32.0

32.0

31.0

30.0

2

15.0

24.0

29.0

31.0

31.0

31.0

31.0

31.0

31.0

31.5

32.0

32.0

32.0

3

16.0

23.0

25.0

26.0

27.0

27.0

27.0

26.0

26.0

26.5

32.0

32.0

32.0

70

1

16.5

19.0

20.0

20.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

2

13.0

16.0

16.0

15.0

15.0

15.0

15.0

15.0

15.0

15.0

15.0

15.0

15.0

3

11.5

21.0

21.0

21.0

19.5

19.0

18.5

18.5

18.5

18.5

18.5

18.5

18.5









Boiled Yeast

Temperature/

oc

( ±0.5 oc )

Trial

Time intervals/s ( ± 0.002s )

0

5

10

15

20

25

30

35

40

45

50

55

60

Volume of dough/cm3 (±0.5 cm3)

30

1

14.0

14.0

14.0

14.0

14.0

14.0

14.0

14.0

14.0

14.0

14.0

14.0

14.0

2

16.0

17.0

17.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

3

15.0

15.0

16.0

16.0

16.0

16.0

16.0

16.0

16.0

16.0

16.0

16.0

16.0

50

1

18.0

20.0

23.0

24.0

24.0

24.0

24.0

24.0

24.0

24.0

24.0

24.0

24.0

2

15.0

17.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

3

16.0

17.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

19.0

70

1

11.0

13.0

13.0

13.0

13.0

13.0

13.0

13.0

13.0

13.0

13.0

13.0

13.0

2

17.0

17.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

18.0

3

16.0

17.0

17.0

17.0

17.0

17.0

17.0

17.0

17.0

17.0

17.0

17.0

17.0

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