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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.
#questiowhy HNO3 is not used for detection of acidic radical of 1st and 2nd group ions?n..
write short note on vulcanization?
Physical properties of Halo-arenes (i) Physical state: they are colourless liquid or crystalline solid. (ii) Solubility: Halo-arenes are not soluble with water, but dissolve
onductomerty
Draw C5H10O2 that has the following 1H NMR spectrum: 1.15 (t, 3 H), 1.25 (t, 3 H), 2.33 (q, 2 H), 4.13 (q, 2 H).
One mole of gas A decomposed exothermically into one mole of gas B and one mole of gas C with Kp = 1.8 x 10-5 at 300 K. If the initial pressure of each gas was 0.150 atm, what were
Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
Draw a typical triglyceride and name its building blocks. Mark centres of chirality. The reaction cascade exact to fatty acid degradation is called "β-oxidation". It take
Ask qustion #Minimum 100 words accepted#
Uses of Catechol Catechol finds use as photographic developer and in the manufacture of alizarin and adrenaline hormone and like an antioxidant (inhibitor in auto oxidation) fo
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