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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.
Did Nitrogen undergoes Friedel-Crafts reaction?
Number of nodal centres for 2s orbital: (1) 1 (2) 0 (3) 4 (4) 3 Ans: 1
Atomic emission spectrometry: In atomic emission spectrometry (AES), a reproducible and representative amount of the sample is introduced into an atomization-excitation source
Q. What are the Properties of Nitrogen? Ans. Physical Properties of Nitrogen Nitrogen is a colorless, odorless and tasteless gas. It is particularly unreactive at roo
Edible colours - Chemicals in food Edible colours employed for food are mainly dyes. The make use of food dyes is specifically wide spread. They are utilized to colour everythi
Difference between Oils and Fats Oils and fats belong to similar chemical group, although they are different in their physical state. (i) Oils are liquids at normal temperat
Explain westron its industrial manufacturing process.wetsron advantages and disadvantages in detail
examples of masking agents and substance used for
ClCH 2 CH 2 CH 2 COPh + Methanoic acid ----------------> CH2-(CH2)-CH2-CO-C 6 H 6
Functional isomerism: This kind of isomerism is because of difference in the nature of functional group present in the isomers. The given pairs of elements all time form funct
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