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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.
Test of proteins - Nitroprusside test Nitroprusside test : Proteins consisting of -SH group give this test. While sodium nitroprusside solution is added to proteins comprising
What is this characterisation all about?and how do you do it using DNPH?
methods for preparing trihydric alcohols
A reaction among sodium hydroxide and hydrogen chloride gas produces sodium chloride and water and a reaction of 22.85g of sodium hydroxide with 20.82g of hydrogen chloride gives o
. Explain the construction and working of Calomel electrode
#questionWHY LANE''S PROCESS IS ALSO KNOWN AS VIVIFICATION PROCESS?..
Hydrazine, N2H4, reacts exothermically with hydrogen peroxide, H2O2, to produce gaseous nitric acid and water vapour. What would a balanced equation for this reaction be?
Q. Explain Boyles law with volume and pressure graph? Ans. Boyle's law demonstrates the relationship between the volume (V) and pressure (P) of a gas. This law shows that th
Simple and Mixed Amines Secondary and tertiary amines may be categorized as simple or mixed amines as per to all the alkyl or aryl groups attached to the nitrogen atom are simi
Q. What is speed of light wave? Ans. Light is just one type of wave. Like all waves it can be characterized by frequency, wavelength and amplitude. Similarly, light waves ca
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