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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.
What is the equation for the reaction of sodium nitroprusside with a ketone
The maximum number of electrons that can be accommodated in f sub shell is : (1) 2 (2) 8 (3) 32 (4) 14 Ans: 14
calculate the molarity of sodiun in 0.66ml water
Formula of a metallic oxide is MO.The formula of its phosphate will be: (1) M 2 (PO 4 ) 2 (2) M (PO 4 ) (3) M 2 (PO 4 ) (4) M 3 (P
Q. Early Theories of Matter? In ancient Greece philosophers discussed the nature of matter. The philosopher Democritus held that matter was composed of elementary particles cal
i need help finding information with the element sodium
How viscosity and surface tension help in ascertaining criteria of purity for organic compounds
The color of b-carotene The color of b-carotene is because of its chromophore of extensively conjugated double bonds. Catalytic hydrogenation would result in addition of hydrog
When an electron revolves in a stationary orbit then: (1) It absorbs energy (2) It emits radiation (3) Its energy remains constant (4 )It gains kinetic energy Ans:
how can we calculate it?
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