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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. Name the harmful microorganisms found in food? The harmful microorganisms found in food are Salmonella species, E. coli, A. flavus, C. botulimum and S. aureus.
Types of interferences: The various kinds of interferences encountered in analysis through flame photometry are: Spectral interferences Ionisation interferences
How To Develop A New Product The process of developing a new product comprises three phases, namely formulation or recipe development, standardization of processing methods,
Q. What is Oxidation Numbers? Ans. Chemists find it useful to describe the oxidation states of an element by means of oxidation numbers. The oxidation number of an element
[CO(NH3)6]CL3
internal conditioning
which of the properties of atoms of elements is the whole number/
What impact does Chemistry have on linguistic anthropology?
commercial cells
What are hormones? State the function of the following hormones: (a) Testosterone (b) Oxytocin
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