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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.
. Explain the construction and working of Calomel electrode
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Chemical Properties of Aromatic Nitro Compounds Resonance in nitrobenzene pass on a partial double bond character to the bond among carbon of benzene nucleus and nitrogen of th
Describe the principle and working of Mass spectrometry with suitable diagram along with its applications. Definition of Mass Spectrometry Show the principle and working
How to prepare my seminar paper ?
Q. Determine the acid value and free fatty acids? This activity will help you to: • know the acidity in given sample of fat/oil, and • determine the free fatty acid com
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Illustrate with examples: (a) Lyophilic and Lyophobic sols (b) Multimolecular and Macromolecular colloids (c) Homogeneous and Heterogeneous catalysis.
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Nebulisation techniques: The accuracy, precision and detection limits of flame AAS depend on how the analyte sample is introduced into the atomiser. We need to transfer a repr
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