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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.
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Q. Determine the wavelength of light wave? Ans. The frequency of an infrared wave is 2.07 x 10 14 Hz. What is the wavelength? c = λv Since we know the speed of light we
Cavitation occurs when the pressure in localized regions reaches the vapor pressure. This can cause actually cause structural damage if vapor bubbles form and burst. Consider a sys
Complexes
various concepts of acid and base
What are the Disadvantages of cold working (i) Higher forces are required for deformation. (ii) Heavier and more powerful equipment is required. (iii) May produce undesir
while gibing the ph and the volume intial and final how do we calculate the number of moles
The base "G" in DNA is guanine. a 15 ug sample of guanine in excess oxygen resulting in 21.84 ug of CO2, 4.47 ug of H2O, and 22.83 ug of NO2. How many grams of carbon does 15 ug
Organometallic compounds Organic compounds where a metal molecule is directly associated to carbon or organic compounds which consist of at least one carbon-metal bond are know
Consider 1:1 stoichiometric polymerisation of 1,4-diaminobutane with sebacoyl chloride. (a) Write down a balanced chemical equation for the polymerization (b) Name the polyme
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