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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.
1) A 100 mL 0.4M acetic acid soln is titrated with 0.5M NaOH. Write a reaction equation to work the following: a) What volume of the base would be required to reach the equivalenc
Directive effect in mono substituted benzene derivatives: The substituent previously present on the benzene ring directs the incoming substituent to inhabit ortho (2 or 6), met
why lithium and breyllium markedly differ from other members of theit respective group?
Which compound is highest covalent: (1) LiCl (2) FiF (3) LiBr (4) LiI Ans: LiI
What are the advantaged and disadvantages of a double beam spectrophotometer
Soya bean products Soya bean and its flours are used in the preparation of a variety of fermented and non-fermented products in Asian countries. However in India, food use of
An aqueous solution has a hydroxyl concentration of 1.75 x 10^-7mol/L. Find the concentration of hydrogen ions in this solution.
What does the HA and A- stand for in buffer solution equations? Ka=HA/A-
Q. Name the types of food in which onion or garlic can be used for imparting health benefit. Bakery products, imitation meats and sausages and meat pies are the types of foods
Differentiate between extrinsic and intrinsic semiconductor. Obtain an expression for the carrier concentration for an intrinsic semi-conductor. Also demonstrate that Fermi level i
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