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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.
Dyes Dye is a synthetic and natural colouring matter that is employed in solution to stain materials particularly fabrics. All the coloured substances are not dyes. A coloured
what are the disadvantges of donnan membrane
What are the physical and chemical properties of lactic acid?
Homolysis bond fission or Homolytic (i) In homolysis bond, the covalent bond is broken in such a way that every resulting species gets its own electron. This is apt to the crea
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Why alcoholic acidity express in terms of sulphuric acid
(a) Explain in terms of ionic equilibria why the aqueous solution of a salt derived from a weak acid and a strong base (e.g. sodium phenolate) has a pH greater than 7. (b) B
Aldehydes and Ketones Carbonyl compounds are of two types, ketones and aldehydes. Both of them comprise a carbon-oxygen double bond frequently known as carbonyl group.
,Potassium-42 is a radioisotope that nutritionists use to determine whether the body is effectively using potassium at the cellular level. The half-life of potassium-42 is 12.4 hou
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