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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.
#most wanted question..
what is back titration
Q. Show the Uses of Emulsions? Emulsions provide many useful functions in food preparation and processing. They: 1) act as vehicles for flavour to foods, 2) dilute ingr
Formic acid is a weak acid along with a pKa of 3.75. The name comes by the Latin term "formica" ("ant") since this is very plentiful into the secretions of several species of ants,
The following information is available for the extraction of Cu2+ into CCl4 with dithizone: KD,c = 7 ´ 104; b = 5 ´ 1022; Ka,HL = 3 ´ 10–5; KD,HL = 1.1 ´ 104; n = 2. What is the ex
Cross linked polymers : 1. These are polymers where monomers unit are crosslinked together to make a three dimensional network polymers. 2. These kind of polymers are hard,
Explain the Components approach to the phase rule? The derivation of the phase rule in this section uses the concept of components. The number of components, C, is the minimum
While studying evolution, a student comes across a cladogram that includes clades like amphibia, reptilia, aves, and mammalia. What must be the basal clade?
Why the density of carbonylcompounds is as same as water?
Q. In 1982, the International Union of Pure and Applied Chemistry recommended that the value of the standard pressure p o be changed from 1 atm to 1 bar. This change affects the
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