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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.
The table below gives intrinsic viscosity values determined by viscometry and weight- average molar mass values determined under the same conditions by static light scattering
Q. Moisture removal in foods by different drying techniques? To carry out the moisture removal in foods by different drying techniques. • make yourselves familiarized with
Why does NO2 dimerise? a) Give an example of linkage isomerism. b) A solution of KOH hydrolyses CH3CH2CH2CH2Cl and CH3CH2CH2Cl. Which one of these is more easily hydrolysed?
The maximum number of electrons that can be accommodated in the M th shell is: (1) 2 (2) 8 (3) 18 (4) 32 Ans: 18
The energy required to dislodge electron from excited isolated H-atom, IE 1 = 13.6 eV is: (1) = 13.6eV (2) > 13.6eV (3) 3.4 eV
which one contain greater number of moles:96gH2SO4 64gO2 48gch4 10gH2
A heat recovery device involves transferring energy from hot flue gases passing counter currently through an annular region to pressurized water flowing through the inner tube of t
Which of the following electronic configurations is not possible: (1) 1s 2 , 2s 2 (2) 1s 2 , 2s 2 , 2p 6 (3) 3d 10 4s 2 4p 2
What are Acceptance Tests? Acceptance tests are used to evaluate product acceptability or liking or to determine which of a series of products is the most acceptable or the mo
how to determine the percentage of association or dissociation in a solution?
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