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Q. Can you explain Texture?
Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The textural qualities of a food have a relationship to the appearance of a product, as described previously and to its evaluation in the mouth as well. Mouthfeel would include the textural qualities of a food perceived in the mouth.
Is it the key or the lock of the lock and key model? Ans) The activation center is a region of the enzyme formed by its spatial conformation to which the substrate binds. In the
freon preparation
mention the basic tendency of an atom which makes it to combine with other atoms.
Define Electric Potentials in the Cell? The electric potential - at a point in space is de?ned as the change in the electrical potential energy of an in?nitesimal test charge w
Q. Describe about Oxides? As said before, oxygen reacts practically with all the elements in the periodic table, except Lighter noble gases, to form binary compounds called oxi
Dislocations-Linear Defects Dislocations are abrupt alters in the regular ordering of atoms, along a line (dislocation line) in the solid. They occur in high density a
When a molecule is shown by two or more nearly equal structures, which vary in the arrangement of electrons, then the molecule is said to exhibit resonance.
Processing of Cereals Owing to the low moisture content, cereals and pulses are relatively stable during storage; and processing is not so much for preservation. However, proc
when these are combined...what do they make? And what is it used for?
polymers based upon availabilty
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