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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.
Q. Briefly explain about Diffusion of Gases? Ans. The following are some important points on the diffusion of gases: Gas molecules have an average kinetic energy
HYDROGEN Hydrogen is the natural element in the Universe and is a major constituent of stars. It is relatively much less common on Earth but nevertheless forms nearly 1% by mass
State about the Point imperfection They are imperfect point-like regions in the crystal. One or two atomic diameters is the typical size of a point imperfection. A substitu
The chemical formula for pure water is H 2 O. Pure water breaks up into an equal number of H + (aq) and OH - (aq) ions. As the amounts of the H + and OH - ions are equal, water i
How many types of colloidal system? and which are they?
I am supposed to write a blanced chemical equation for Lead(II) nitrate (aq) and ammonium chloride (aq) creating a precipitate of lead(II) chloride. I wrote the unbalanced equation
A crucial step in the Robinson annelation is the elimation of an aldol adduct to form an enone. The elimination of an aldol product can occur in base (it occurs even more readily i
what are antifertility drugs
which compound has sharp, unpleasant and pungent smell?
A reaction has a rate constant of 1.22x10^-4 /s at 28 C and 0.230 /s at 75.0 C. 1. Determine the activation barrier for the reaction in kj/mol. 2. What is the value of the rate co
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