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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.
factors affecting TGA
DNA nucleotides Adenine + Deoxy ribose sugar + Phosphate → Adenosine phosphate Guanine
standard estimation protocol
Q. Explain the electronic distribution complexes? In majority of the cases the decrease in the number of unpaired electrons agrees well with the magnetic moment values obtained
general principal for extraction of metals
Conditioning The grain is conditioned to desired moisture content by the addition of water. The purpose of conditioning is to make the bran and germ pliable, thus preventing
What is meant by linear combination of atomic orbitals? State bonding and antibonding molecular orbitals based on bomo-nuclear dihydrogen molecule.
Stearic effect - relative reactivity of aldehydes and keto The size of the alkyl group is much more than that of hydrogen. In aldehydes, there is one alkyl set although in keto
characteristics of irreversible reaction
o.5oog of a sample which contains copper is analyzed iodometrically. Copper(II) is reduced to copper(I) by the iodide. What is the percent copper in the sample if 20.00cm3 of 0.1 m
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