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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 chemical bondiong
why HF can''t be kept in glass bottle
Which of the following sets of quantum number is not possible: (1) n=3, l=+2, m=0,and s = +1/2 (2) n=3, l=0, m=0,and s = -1/2 (3) n=3, l=0, m=-1,and s = +1/2
Define Product process problem in experimental design method In food product design, there are two different kinds of system problems - process and mixture problems - that shou
For the dissociation equilibrium of formic acid, HCO 2 H(aq) ↔ H + (aq) + HCO 2 - (aq), the acid dissociation constant at 298.15K has the value K a = 1.77 *10 -4 . (a) Find t
A transition metal X has a configuration [Ar] 3d 4 in its +3 oxidation state. Its atomic number is: (1) 25 (2) 26 (3) 22 (4) 19 Ans: 25
Q. Describe about Halide Minerals? Highly electropositive alkali and alkaline earth metals tend to form halide salts, which being soluble in water are washed away into the ocea
Characteristic flame colour: specific metals and their salts impart particular colours to Bunsen burner flame. (1) Pb (plumbum) impart pale greenish colour to the f
what is the use of d-block elements
In CH2=C=CH2 it is given that the length between H of first carbon at top and H of last carbon at top is L1 and length between H of first carbon at top and H of last carbon at bot
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