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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. Mention the stages in product life cycle, at which sensory evaluation is used? Initial screening, product optimization, scale up and production are the stages in product lif
It is a phenomenon in which compounds have same moleculer formula but different structural formula due to which they posses different physical and chemical properties.
How many gaseous elements are there in the s block of modern periodic table? What are they??
Give one significant use of each of the following: (i) Bithional (ii) Chloramphenicol (iii) Streptomycin (iv) Paracetamol
Nucleophilic aromatic substitution reaction The product is formed by a nucleophilic aromatic substitution reaction in which chloride is displaced by hydroxide ion. The product
Q. Consider a hypothetical system in which two aqueous solutions are separated by a semiper- meable membrane. Solution ? is prepared by dissolving 1.00 x 10 -5 mol KCl in 10.0 g
Q. Effect of substituting emulsifying agents? i) Make A starch gel with ½ T (tablespoon) of cornstarch add ½ cup of water. Cool the gel. Take 2 T of this gel and add it to th
#actinide contraction
sir plz tell me about fiehes test procedure for honey in detail...
The number of d electrons in Fe +2 (atomic number of Fe= 26 ) is not equal to that of the: (1) p-electrons in Ne (At. No.= 10) (2) s-electrons in (At. No.= 12)
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