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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.
Describe why shielding is more effective by electrons in a shell of lower principle quantum number than by electrons having the similar principle quantum number.
In Balmer series of hydrogen atom spectrum which electronic transition causes third line: (1) Fifth Bohr orbit to second one (2) Fifth Bohr orbit to first one (3) Fourth
Q1: The complexes of Fe +2 with 1, 10- phenanthroline has a molar absorptivity of about 11,000 L/mol cm in water at 510 nm. A 20 ml water sample thought to contain Fe +2 is mix
Give one significant use of each of the following: (i) Bithional (ii) Chloramphenicol (iii) Streptomycin (iv) Paracetamol
Q. Main function of Research and Development? The main function of Research and Development in the food processing operation is the development of new products, which can contr
The electronic configuration of a dipositive metal M 2+ is 2, 8, 14 and its atomic weight is 56 a.m.u. The number of neutrons in its nuclei would be: (1) 30 (2)32
why water molecule forms covalent bond even though it dissociates into ions
Q. Define the Normality of solutions? Ans. Sometime normality is used to measure concentration. Normality (abbreviated N) is the number of gram-equivalent masses of solute in 1
Name a substance which on addition to AgCl causes vacation vacancy in it. Mention a large scale use of the phenomenon called 'reverse osmosis'.
The gas constant, also known as the universal, usually denoted by symbol R is a physical constant which is featured in a large number of fundamental equations in the physical scien
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