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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.
Electronic configuration of ferric ion is: (1) [Ar] 3d 5 (2) [Ar] 3d 7 (3) [Ar] 3d 3 (4) [Ar] 3d 8 Ans: [Ar] 3d 5
what is wet test for acid redicals?
For a general reaction such as: The equilibrium constant is where the terms [A], [B],...strictly represent activities but are frequently approximated as co
Physical Properties of Oxalic Acid (a) Oxalic Acid is a colourless crystalline solid. It contains two molecules of water as water of crystallisation. (b) The hydrated form h
What is the net flux of the uniform electric field of Exercise 1.15 through a cube of side 20 cm oriented so that its faces are parallel to the coordinate planes?
Q. What do you mean by Milk Foams? The proteins and water in milk are extended into thin films by agitation. These thin films enclose small air bubbles to make foam in which t
balance?
LIMITATION OF THIRD LAW OF THERMODYNAMICS
A gas contains 350 ppm of H 2 S in CO 2 at 72°F and 1.53 atm pressure. If the gas is liquified, what is the weight fraction H 2 S? You are asked to make up a laboratory soluti
first law of crystallography
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