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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.
Principle underlying the quantitative analysis: In flame photometry, the thermal energy from flame is utilized to convert the analyte within gaseous atoms and then to excite t
what is the acidity of phenol?
Electrovalent compound's: (1) Melting points are low (2) Boiling points are low (3) Conduct current in fused stat (4) Insoluble in polar solvent Ans: Conduct curre
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What wieght of CO is required to form re2(CO)10 from 2.5 gm of re2(O)7
What are numerous products and application of mica? Applications and products of mica: (i) Sheet mica: Mainly used in electrical equipment and applications in form of w
advantages and dis advantages?
how to determine the strength ofpotassium dichromate withFAS and N-phenyl anthranilic acid as an internal indicator
Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
H2O is liquid buy why H2s gas? who it is one group.
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