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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.
The propyl group on carbon-4 has to be gauche to either the ethyl group or the isopropyl group. Due to the isopropyl group is larger, the propyl group is gauche to the ethyl group
balance?
Q. What are Independent and dependent variables? Independent variables are the parameters such as ingredients and processing condition which have effect on product quality. Dep
What will happen if you mix nitrogen and hydrogen gas at room temperature? Explain your reasoning. Calculate the mole fraction of NH 3 that would form theoretically at 298.15
Q. Why we need Sulfuring? Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution
limitations of distribution law
Properties of Picric Acid Picric Acid is a yellow crystalline solid, melting point 122°C. Picric Acid is insoluble in cold water but soluble in hot water and in ether. It is ac
Globular proteins These proteins comprise more or less spherical shape (compact structure). α-helics are firmly held up by weak attractive forces of numerous types that are Hyd
What types of detergent remove oils and fats
The formal charge on the hydrogens are The formal charge on all the hydrogens is 0. For the other atoms: (a) Nitrogen has a complete octet and a formal charge of 0. (b) B
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