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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 are the Stages of heat treatment process All heat treatment processes comprises 3-main steps: (i) Heating of metal/alloy to the predetermined (definite) temperature.
Molecular formula of gaseous hydrocarbons (Eudiometry) Eudiometry is a direct method for calculation of molecular formula of gaseous hydrocarbons without ascertaining the pe
What is the chemistry of nitration of naphthalene?
Q. How many degrees of freedom has a system consisting of solid NaCl in equilibrium with an aqueous phase containing H 2 O, NaC(aq), Cl (aq), HC(aq), and OH (aq)? Would it be possi
Q. Write phosphate conditioning method for water softening with suitable chemical reactions. How it is different from soda lime method. Ans. Phosphate condition
Ask questionfreezing point as exemple of colligative propertiy. #Minimum 100 words accepted#
Coordination complexes are so pervasive that the structure and reactions are defined in many ways, sometimes confusingly. The atom within a ligand that is bonded to the central ato
electronic cofiguration of f-block elements
Q. Explain Specific Heat and caluclate amount of heat transferred? Ans. The amount of heat transferred to a substance depends on three things: a) amount of the substance
Calculate the ratio of d number of molecules in two energy levels at 27''c given E2=9.75x10"-13erg/mol E1=6.95X10"-13erg/mol g1=2 g2=3
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