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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.
drawbacks of bohr thory
assignment
what are the properties of d-block elements?
Name the common element present in the anode mud in electro refinig of copper. Ans) ANTOMONY ,STRONSIUM,SELENIUM,TELLURIUM,SILVER,GOLD AND PLATINUM . THESE ELELMENTS ,BEING LESS R
Nucleophilic Replacement Reactions (i) Several replacement reactions, majorly at the saturated carbon atom in aliphatic compounds like alkyl halides, are brought about by nucl
Q. A sample of water analysis was found to contain temporary magnesium hardness 25 mg/L. Permanent magnesium chloride hardness 15 mg/L and permanent calcium sulphate hardness 20
my question is sodium carbonate is widely used in the manufacture of products such as glass, bread, water softeners and soaps. most sodium carbonate is produced industrially using
Physical properties of Nitro alkanes or Nitroparaffins (1) Nitro alkanes are colourless, pleasant smelling liquids. (2) These are sparingly soluble in water but enthusiastic
types of electrochemical cells any 5
Q. Describe the Freezing - Techniques of preservation? This is a method of preservation using low temperature. The chief preservative effect of freezing lies in the inability o
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