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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.
Give chemical reaction in support of each of the following statements: (i) The +1 oxidation state gets stabilised progressively from Ga to TI in Group (ii) All the bonds PCl5
Q. What are the types of emulsions? Emulsions can be of three types: 1) Temporary emulsion: These require vigorous shaking just before they are used, as they separate out e
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
Q. What is Atomic emission spectra? Atomic emission spectra while atoms of an element in the gaseous phase are excited by an input of energy such as that from a high-voltage
Why does lycopene absorb at loner wavelength than beta carotene though both have same number of double bonds?
Purification of organic compounds Several methods are available for the purification of substances. Though, the selection of method, depends upon the nature of substance (if s
entropy change in mixing ideal gas
No. of valence orbitals- No of Hybrid orbitals.Apply the formula for no. of hybrid orbitals.If it exceeds 4 then the answer is 0.
What is T in the indicator Eriochrome Black-T used for the determination of hardness of water?
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