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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.
how can we identify the ammonical smell and punjent smell?
It is stated that Bohrs theory is applicable to hydrogen like ions.why? Ans) It is not stated in bohr''s theory but it is a drawback of his theory. The reason for this is
Production Sensory analysis does not stop after the product has been developed and is being produced routinely. However, it is critical that products continue to be analyzed
Fractional crystallisation- Purification of organic compound The method of separation of diverse components of a mixture by repeated crystallisations is termed as fractional cr
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first law of crystallography
can all the total heat content available betotally converted to work done?
Q. Show the electromagnetic radiation in spectrochemical series? The spectrochemical series can sometimes be helpful in making certain prediction about the complex. For instanc
Explain the Phase Diagrams - Ternary Systems? A ternary system is one with three components. We can independently vary the temperature, the pressure, and two independent compos
Covalent Bond Purely electrostatic attractions between ions are nondirectional, but with increasing covalent character the directional properties of valence orbitals become more
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