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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.
How are standard solutions prepared in industries?
brief notes &uses
principle and application of potentiometry in biochemistry
Q. Describe the Freezing - Techniques of preservation? This is a method of preservation using low temperature. The chief preservative effect of freezing lies in the inability o
Q. Determine the peroxide value in the of fat? After undertaking this activity, you will be able to: • determine the peroxide value in a given sample of fats/oils, and •
physical properties of acetic anhydride
How does the composition of RNA vary from that of DNA, and how does that affect the chemical stability of the molecule?
The relevant group I elements are sodium and potassium, but all candidates should know the trend in reactivity, observations during reactions, trends in solubility and thermal stab
have to submit an assainment
Q. Explain Ligand field theory? The bond approach, though not as perfect, is more useful. Here we do all the calculations based on crystal field theory. The differences between
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