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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.
Osazone Formation - Test of Glucose Glucose on heating along with excess of phenyl hydrazine in acetic acid provides a yellow crystalline substance, m.pt. 205 ° C.
Which of the following is least soluble: (1) BeF 2 (2) NaBr (3) CaF 2 (4
Q. Illustrate about Werners Theory? Based on the study of a large number of compounds. Wermer gave the following postulates: • Metal atoms in complexes possess two types o
What is the meaning of Casting - fabrication processes Fe-C alloys with more than 2% carbon are known as cast irons. On crossing liquidus, proeutectic crystallizes first. O
Complex: A very general definition of complex is, 'A compound that results from the combination of a central atom or ion and a group of atoms/ions/molecules surrounding it'. As
what is the basic radical for a salt having a chlorine basic radical?
The W-cell consists of a cadmium amalgam anode and a mercury-mercurous sulfate cathode with a saturated cadmium sulfate solution as the electrolyte. This cell has been commonly use
Indicate whether the following thermal reactions are allowed concerted reactions by the Woodward-Hoffmann criteria. Classify the reaction according to type. On the basis of
what is amine
If n= 3 , then the value of which is incorrect: (1) 0 (2) 1 (3) 2 (4)3 Ans: 3
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