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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.
standard estimation protocol
Q. What is Percent error? Quantities measured throughout an experiment are called experimental values. The dissimilarity between an accepted value and an experimental value is
The number of unpaired electrons in carbon atom in excited state is: (1) One (2) Two (3) Three (4) Four Ans: Four
Usually we grudgingly accept that syntheses involving activated EAS reactions will unavoidably yield both ortho and para isomers, and this inefficiency is acceptable in exam and ho
Consider a process for the partial oxidation of benzene to produce maleic anhydride (C 4 H 4 O 4 ) using air. There are two reactions to be concerned with: The first partially oxid
octahedral splitting of electrons is expressed in terms of 10Dq.what would be the splitting for a d^3 high spin octahedral coordination compound?
Q. Illustrate about Werners Theory? Based on the study of a large number of compounds. Wermer gave the following postulates: • Metal atoms in complexes possess two types o
Molecular formula of gaseous hydrocarbons (Eudiometry) Eudiometry is a direct method for calculation of molecular formula of gaseous hydrocarbons without ascertaining the pe
rules for naming organic compunds
I want to know about 3 laws of crystallography,there are Law of constancy of inter facial angles,Law of rational indices,Law of symmetry.
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