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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.
determination of proteins in flour sample
preparations and structure borazole?
you are provided with a monobasic acid , HX with a concentration in the range of 0.5moldm-3. You arerequired to plan and carry out an experiment to determine that exact concentrati
A student attempting to sulfonate styrene (vinyl benzene) obtains a by product that contains neither sulfur nor oxygen atoms. Efforts to nitrate styrene yield identical results. Of
The energy of an electron in orbit of hydrogen atom is : (1) 13.6/n 4 x eV (2) 13.6/n 3 xeV (3) 13.6/n 2 xeV (4)13.6/nx eV Ans:
The boron trihalides are highly volatile; BF 3 (b. p., 173 K) and BCI 3 , (b. p., 260.5 K are gases, BBr 3 a volatile liquid (b. p., 319 K) and Bl 3 a low melting solid (m. p.,
The number of orbitals present in the shell with n= 4 is: (1) 16 (2) 8 (3) 18 (4) 32 Ans: 16
DEGREE OF HARDNESS: The degree of hardness of water is conveniently expressed in terms of equivalent amount of CaCO 3 . Although hardness of water is never present in th
industrial application of cyanohydrin.?
why lithium is the strongest reducing agent in alkali metals
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