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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.
Describe the process involved inthe Dewar method of separation of inert gases?
Generation of the electrophile : The electrophile is the carbocation produced by protonation of the alcohol oxygen and loss of water.
Explain the Need For Product Development In the present market scenario of processed foods we observe that sales profile of established brand names undergo unpredictable fluct
Write down the complete names and the commonly used abbreviations of the molecules A and B. a) Illustrate the line bond structures of the reactive moieties of these molecules i
The high melting point and insolubility in organic solvents of sulphanilic acid are due to its ...... structure: (1) Simple ionic (2) Bipolar
Why liquids rise in the cappilary tube ? Explain.
How can we make best use of marigold flowers
Q. Apply Kinetic Molecular Theory to Liquids? Ans. The Kinetic Molecular Theory (KMT) states that the particles of liquids are in constant random motion. Their motion, how
How Ceriumis analyzed specrometrucally?
properties of homologous series
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