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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.
Q. Evaluate precentage Proteins in Milk ? Milk comprises of casein, lactoalbumins and lactoglobulins. About 82 per cent of the protein in milk is casein and the remaining prot
Principal of radiometric titration
A tank containing 100 kg of a 60% brine (60% salt) is filled with a 10% salt solution at the rate of 10 kg/min and 78°F. Solution is removed from the tank at the rate of 15 kg/min.
Among the following for which one mathematical expression γ= h/p stands: (1) De Broglie equation (2) Einstein equation (3) Uncertainty equation (4) Bohr equation A
surface tension assingnment with diagram
Acetic acid has less conductivity, due to it ionizes less in solution. HCl divides almost completely in solution to form the ions Cl- and H+..
write a short note on colour and constitution
HOW TO CALCULATE TITRE FACTOR.
In crystallography, water of crystallization or water of hydration or crystallization water is water that occurs in crystals. Water of crystallization is essential for the maintena
which compound has sharp, unpleasant and pungent smell?
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