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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. What do you mean by Permissible level ? To regulate and enforce safety about the use of these synthetic colours and dyes PFA, 1954 has covered their use in part IV comprisin
Six protons are found in the nucleus of : (1) Boron (2) Lithium (3) Carbon (4 )Helium Ans: Carbon
1.which of the following is f-block element /
Functional groups - IUPAC System of Naming Organic Compounds If a compound involves much more than one functional group, as compared to one of the functional group is considere
Q. Describe Electrochemistry Electricity (i.e., electric current) is a flow of electric charges. In metals, it is the flow of electrons. In electrolytes, it is the mov
Difference between liebermann reaction and liebarmann nitroso reaction
Statistical experimental methods are used in product development. In order to adopt the statistical product design or experimental method, it is necessary to understand the basic c
Globular proteins These proteins comprise more or less spherical shape (compact structure). α-helics are firmly held up by weak attractive forces of numerous types that are Hyd
what are ion? under what conditions are they produced?
fundamentals of analytical chemistry 8th edition
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