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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. What is Percent error? Quantities measured throughout an experiment are called experimental values. The dissimilarity between an accepted value and an experimental value is
Composition of Nucleic acids Nucleic acids such as proteins and carbohydrates are polymer. The simple units which make up the nucleic acid are known as nucleotides. Nucleotides
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No, it does not depend upon concentrations of reactants, From the Arrhenius equation, k = Ae^(-Ea/RT) We can say, that it is dependent on activation energy(Ea) and temperatu
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