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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.
4. (a) Explain the concept of (i) intrinsic, (ii) n-type, and (iii) p-type semiconductors with the aid of bond diagrams and band diagrams. (b) What is a hole? Using a mathematic
#questionQ1. 0.28gm of CaCO3 was dissolved in HCl and the solution was made to one litre with distilled water. 100 ml of the above solution required 28 ml of EDTA solution on titra
the application of intervase
reactions for preparation of westron
Many ionic crystals dissolve in water because: (1) Water is an amphiprotic solvent (2)Water is a high boiling liquid (3) The process is accompanied by a positive heat of
Write one chemical reaction each to show that (a) Tin (II) chloride is a reducing agent. (b) Chlorine gas can be getting from bleaching powder.
Advantages of ICP-AES method: The wide applicability of ICP-AES in the quantitative analysis of various materials can be attributed to the following advantages. Rapid a
What happens when complex compounds consist of legand?
Composition of protein - Biomolecules Composition of a protein changes with source. An estimated composition is as follows: Carbon from 50-53%; hydrogen from 6-7%; oxygen fr
Characteristic flame colour: specific metals and their salts impart particular colours to Bunsen burner flame. (1) Pb (plumbum) impart pale greenish colour to the f
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