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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.
fatty acid distribution in trihydric alcohol for triacylglycerol formation
Q. Explain Extraction of Sulphur? The most important method for the extraction of sulphur from native deposits is the frasc process developed by Herman frach in 1891. It consis
For the energy levels in an atom, which one of the following statements is correct: (1) There are seven principal electron energy levels (2) The second principal energy leve
Q. Effectiveness of blanching by peroxidase inactivity test? • check the adequacy of the blanching process, • appreciate the importance of time-temperature relationship i
Caesiurn chloride crystallises as a body centred cubic lattice and has a density of 4.0 g cm -3 . Calculate the length of the edge of the unit cell of caesium chloride crystal.
Please explain the calculations involved in Kjeldahl''s method for estimating nitrogen
Applications of photochemistry in day today life
why YbS and YbI2 are semiconducting solids but LaS and LaI2 show metallic character..
Cu 2+ will have the following electronic configuration: (1) 1s 2 , 2s 2 , 2p 6 , 3s 2 , 3p 6 , 3d 10 , (2) 1s 2 , 2s 2 , 2p 6 , 3s 2 , 3p 9 , 4s 1 (3) 1s 2 , 2s 2 ,
Given that dH for the reaction is -92.2 kJ mol-1, which is larger, the total bond dissociation energy of the reactants or the total bond dissociation energy of the products?
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