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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.
Evaporation theory and describe advantages, disadvantages and application?
Matter is anything that has mass and takes up space. The term matter refers to all the materials, or "stuff," making up the universe. Everything you see around you is matter. The c
i wanted the glycol properties and its chemical reactions n preparation
How to prepare my seminar paper ?
Q. How many centigrams are in 5 kilograms? Two conversion factors are essential to solve this problem. Keep in mind that there are 1000 grams in a kilogram and 100 centigrams i
Q. Determine Molecular Mass of Atoms Ans: 6.02 x 10 23 is a really big number. It would be hard to count that many of any object. That's one of the reasons we count atoms b
type and explain the methods
In the Lectures where the necessary heat transfer area for the production of aspirin was being discussed, we had calculated (a) the volume of the scaled up version of the tank and
aromatic carboxylic acids
calculate the surface coverage obtained after exposure to a pressure of 10 torr of CO for 20s at 300K. sticking probability of CO is 0.9
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