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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.
Q. Define the Methods of shelf life examination? Methods of shelf life examination are sensory evaluation, chemical analysis and microbiological analysis.
Water at 150 kPa is contained in a 300 L tank.At this state (state 1), 95% of the volume isoccupied by saturated vapour. Heat is transferred to the water thereby raising itspressur
what is made when resorsinol reacts with zinc powder?
lanthanide element and their electronic configuration
Properties
how many solid state are there?
Q. Simple molecular orbital description? we can give a simple molecular orbital description of bonding in B 2 H 6 as follows. Each boron atom is sp 3 hybrid giving four sp 3
Isoelectric point - physical characteristic of proteins Each protein has a characteristic isoelectric point for which its ionisation is minimum. Such as amino acids, proteins,
The Crystal Field Theory experiment shows the effects on metal d orbital energies of moving a set of negative point charges close to a metal ion. As one would expect, the energies
Classification of Carboxylic acids (a) Carboxylic acids are categorized as dicarboxylic acids, tricarboxylic acids and monocarboxylic acids etc. depending upon the number of -
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