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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.
What is doping
Q. Explain Preservation by Preservatives? Preservatives, as you may already know, belong to a class of food additives that extend shelf life by inhibiting microbial growth, o
molecular chlorine and molecular fluorine combine to form a gaseous product.Under the same conditions of temperature and pressure it is found that one volume of Cl2 reacts with thr
give an clear explanation about kohlrauschs law
State about the Point imperfection They are imperfect point-like regions in the crystal. One or two atomic diameters is the typical size of a point imperfection. A substitu
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Why does p-methoxybenzyl bromide reacts with ethanol faster than p-nitrobenzylbromide Solution) Because o-ch 3 is electron donating group while NO 2 is a electron withdrawing g
examples
Which of the following is isoelectronic with carbon atom: (1) Na + (2) Al +3 (3) O 2- (4)N + Ans: N +
Write the chemical equation for the entire combustion of heptane, C 7 H 16 . The heat of combustion for heptane is 4817 kJ/mol. How much heat could be released if 250 kg of hept
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