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Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
Mustard Although the primary use of mustard seeds is a condiments, important new food applications are regularly being found. Commercially available mustard products include m
Quantitative analysis: The quantitative analysis could be carried out using standard calibration curve, through standard addition or internal addition method. The method is su
SILENT FEATURES OF ELECTROCHEMICAL SERIES.
Discuss effect of impurity, temperature and alloying on the electricity conductivity of metal. For an ideal crystal with no impurities and imperfections mean free path at 0 K i
Explain and classify vitamins. Name the diseases caused because of lack of any three of them.
Calculate the pressures required to achieve a density of 220 g dm -3 , 330 g dm -3 , and 440 g dm -3 at temperatures of 305 K and 350 K. Properties, like the solvent powe
1. why YbS and YbI2 are semiconducting solids but LaS and LaI2 show metallic character. 2. Why is aqueous solution of Eu2+ thermodynamically less susceptible to oxidation than any
at what temperature centigrade will the volume of a gas at 0 degrees Celsius double itself pressure remaining constant
a small 0.600ml bubble forms at the bottom of a lake where the temperature is 4.0 degrees Celsius and the pressure is 2.40 atm. What volume will the bubble occupy near the surface
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