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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.
Calculate the pressures required to achieve a density of 220 g dm -3 , 330 g dm -3 , and 440 g dm -3 at temperatures of 305 K and 350 K. Properties, like the solvent powe
When 100 ml of M/10 H2SO4 is mixed with 500 ml of My/10 NaOH then nature of resulting solution and normality of excess reactant left is
catalyst used in polymerization
The free energy change for the formation of oxide of aluminium is highly negative ( -1000 to -1100) so , it can easily reduce any metal oxide abve it easily in ellingham diamgram a
Calculate equivalent weight of 99.22% purity of hexamethylene diisocyanate (HDI)?
Six protons are found in the nucleus of : (1) Boron (2) Lithium (3) Carbon (4 )Helium Ans: Carbon
Q. Name of the reagent required for determination of hardness of water sample of complex metric method. Briefly give the function of each reagent used. Ans. Reagents requir
Which of the following expressions gives the de-Broglie relationship: (1) h= γ/ mv (2) γ= h/mv (3) γ=m/ mv
How can the enthalpy of the hydrogenation of benzene be measured from its enthalpy of combustion and the enthalpies of combustion of cyclohexane and hydrogen? Make use of Hess's la
Explain Le Chateliers Principle Le Chatelier′s Principle is the principle when a stress is going to applied on a chemical system at equilibrium, the equilibrium will be shift t
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