The formation of HMF $($Hidroxymethylfurfural$)$ in molasses was determined during storage at $20C.$ Samples were periodically taken out of storage and analyzed for HMF content. HMF content against storage time was plotted on an appropriate scaled graph initial HMF concentration was found to be $6\mathrm{.}5m\frac{g}{100}g.$

a$)$ Find out the HMF content of honey in $m\frac{g}{k}g$ after $85$ days of storage at $20C.(10$ POINTS$)$

b$)$ The standard for molasses indicates that molasses shall not contain over $75mgHM\frac{F}{k}g.$ Then, comment if this product can be sold in the market after $85$ days of storage at $20C.(10$ POINTS$)$The formation of HMF $($Hidroxymethylfurfural$)$ in molasses was determined during

storage at $20\backslash$deg C$.$ Samples were periodically taken out of storage and analyzed for HMF

content. HMF content against storage time was plotted on an appropriate scaled graph

paper and the slope of regression line was calculated as $"1\mathrm{.}3516$ mg $100$ g$1$ month$1.$ The

initial HMF concentration was found to be $6\mathrm{.}5$ mg$/100$ g$.$

a$)$ Find out the HMF content of honey in mg$/$kg after $85$ days of storage at $20\backslash$deg C$.(10$

POINTS$)$

b$)$ The standard for molasses indicates that molasses shall not contain over $75$ mg HMF$/$kg$.$

Then, comment if this product can be sold in the market after $85$ days of storage at $20$oC$.$

$(10$ POINTS$)$