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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.
assignment
what is colloid?
Methods yielding mixture of amines - Hofmann's method Hofmann's method: The mixture of amines (1°, 2° and 3°) is made by the alkylation of ammonia along with alkyl halides.
The formation of energy bonds in solids are in accordance with: (1) Heisenberg's uncertainty principle (2)Bohr's theory (3 )Ohm's law (4) Rutherford's atomic model
Fundamentals of Acids and Bases Bronsted-Lowry theory: A Bronsted acid is a (proton) + donor, whilst a Brønsted base is a proton acceptor. An acid-base reaction involves t
Q. Isolation and purification of metals? metals as a group of elements have acquired a unique importance in the modern world. However, nature' does not generally offer us metal
Types of interferences: Within an atomic spectrometric method, interferences are produced through the non- analyte elements of the sample. The probable interferences that coul
what is the definition of migration current?
The magnetic quantum number for an electron when the value of principal quantum number is 2 can have: (1)3 values (2) values (3)9 values (4)6 values Ans: 3 values
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