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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.
Uses Trihydric alcohols (a) It is used as antifreeze in automobile radiator. (b) It is used in the preparation of good quality of soap-hand lotions shaving creams and tooth
naming a mu-dichloro bridge in coordination compounds
what is attacking reagent
When a molecule is shown by two or more nearly equal structures, which vary in the arrangement of electrons, then the molecule is said to exhibit resonance.
Solid CH 4 is: (1) Molecular solid (2) Ionic solid (3) Pseudo solid (4) Does not exist Ans: Molecular solid
Electrolysis of Water without Indicator • Assemble the power supply for electrolysis. Attach alligator clips to the separate poles of the battery. Make sure that the wires from
Q) Inside the sun four hydrogen nuclei combine to form a helium nucleus by which cycle? Ans) Proton-proton cycle.
The maximum energy is present in any electron at: (1) Nucleus (2) Ground state (3) First excited state (4) Infinite distance from the nucleus Ans: Infinite dis
Soya bean products Soya bean and its flours are used in the preparation of a variety of fermented and non-fermented products in Asian countries. However in India, food use of
The equation Δ x Δp ≥ h/ 4Π shows: (1) de-Broglie relation (2) Heisenberg's uncertainty principle (3) Aufbau principle (4) Hund's rule ans: Heisenberg'
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