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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. Basic tests for milk analysis? The Federation R&D has developed these tests stepwise and these should be done in the same sequence along with the blank, good milk. Let us le
the diagnal relationship in periodic table
How does the composition of RNA vary from that of DNA, and how does that affect the chemical stability of the molecule?
Explain the Three Liquids - Ternary Phase Diagram? Figure on the next page is the ternary phase diagram of a system of ethanol, benzene, and water at a temperature and pressure
The pH scale: The equation: p Kw =14.00=pH+pOH is obtained by taking the negative logarithm to the base 10 of the autoprotolysis equation, where In general pX denotes -
Q. Show the Reactions of Boric Oxide? Boric oxide, B 2 0 3 , is the principal oxide of boron. It is also known as boron trioxide, boron sesquioxide and boric anhydride. It is p
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explain in detail the priciple of the reaction
what is it?
Diagonal relationship between Be and Al
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