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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.
What do you understand by temperature independence paramagnetism? Ans) Compounds which are expected to be diamagnetic may exhibit this kind of weak paramagnetism. It arises from a
Lipids Lipids are constituents of plants and tissues that are insoluble in water although soluble in organic solvents like ether, carbon tetrachloride, chloroform, or benzene.
what are the swelling properties of sephadex (all of them, ie. G-10,G-15,G-25,G-75,G-100,G-150,G-200)? How much do they each swell and in which conditions? Thank you
list of all isotopes
What do you understand by molar conductivity at infinite dilution
How does the substrate concentration affect the speed of enzymatic reactions? Ans) Initially as substrate concentration enhances the speed of the reaction enhances, this happens
Which carbonate mineral reacts readily with cool dilute hydrochloric acid to produce visible bubbles of carbon dioxide gas? Many carbonate minerals.
Matrix modifier method: GFAAS is a much more sensitive as compared to flame AAS and requires a very small sample size. More so, it does not require any sample preparation; eve
full mettallurgy
Although cholrine is electoon withdrawing group.yet it is ortho nd para directing in electrophilic aromatic substitution reactants.why? Ans) Halogens are an exception of the dea
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