Looking for a sweet experiment? Look no further than our newest in-house experiment, which compares the molecular composition of five different types of chocolate using near-infrared (NIR) spectroscopy. From milk chocolate to dark chocolate with 92% cacao, we break down the differences between each type and how they can be characterized using absorbance spectroscopy.
Learn more about our experimental setup and methodology using the AvaSpec-NIR256-1.7-EVO spectrometer and AvaSphere-50-LS-HAL-12V integrating sphere.
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