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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.
what is analyte
The device through which chemical energy is converted into electrical energy is known as galvanic cell or electrochemical cell or voltaic cell. In a galvanic cell, a redox reaction
notes on emde degradation
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de-Broglie equation is: (1) n γ= 2d sin θ (2) E= hv (3) E= mc 2 (4) γ= h/ mv Ans: γ= h/ mv
Q. Determine the taste threshold for different sensations? • perceive the individual differences existing for taste stimulation, and • identify your own threshold and iden
100 ch3-ch2-choh-ch2-ch2cl
Bond formed in crystal by anion and cation is: (1) Ionic (2) Metallic (3) Covalent (4) Dipole Ans: Ionic
What are the advantaged and disadvantages of a double beam spectrophotometer
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