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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.
What are hormones? State the function of the following hormones: (a) Testosterone (b) Oxytocin
Electrolysis of Water in the Presence of an Indicator • Place ~ 50 mL of the thawed cabbage juice in the same glass container (after rinsing) used in Step 1. • Insert the ele
how do I write an prefect proposal to eavacrops
Composition of hydrocarbon (i) Alkanes: found 30 to 70% consist of upto 40 carbon molecule. Alkanes are mainly linear chain but some are branched chain isomers. (ii) Cycloal
Explain the process of Grading and Sieving Grading: Grading consists of separating the sound kernels from chaff and impurities,and may be achieved by sieving or winnowing.
An air oven A large tin can is used as an air oven. A hole through the lid fitted with a cork holds a thermo- meter, and the saucer or dish rests on a wire gauze bridge placed
Q. Explain heat according to kinetic theory of matter? Ans. On an atomic level the definitions of heat and temperature becomes more precise. According to the kinetic theory of
Organic Compounds - Organic Chemistry The term 'organic' signifies life. Hence, every molecule that was prepared directly or indirectly from living organisms, animals and plant
what volume in milliliters of 12.00M nitric acid (HNO3) stock solution would you us to make 750.0 ml of 3.00M nitric acid solution what volume in milliliters of 12.00M nitric acid
The amount of heat liberated when single mole of any substance is completely burnt in oxygen is known as heat of combustion H is negative for heat of combustion.
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