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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.
State the Functions of oxide layer (i) To mask against diffusion or ion-implant, (ii) To passivate surface electrically and chemically. (iii) To isolate one device from a
introduction to esters ,preparation, proprties, and their uses in daily life
Methods for Manufacture of Soaps There are the following three methods for manufacture of soaps: (a) The cold process (b) The hot process (c) Modern process
A Chloroplatinic of a diacid base contain 39% of platinum what is the molecular weight of the base
Water will not compress Fit a soda water bottle with a one-hole stopper. By the stopper place the glass tube from a medicine dropper, narrow end up. Fill the bottle to the top
Nitrogen has the electronic configuration 1s 2 , 2s 2 , 2p 1 x , 2p 1 y , 2 p 1 z and not 1s 2 , 2s 2 , 2p 2 x , 2p 1 y , 2 p 0 z which is determined by: (1) Aufb
The fresh feed to an ammonia production process contains nitrogen (N 2 ) and hydrogen (H 2 ) in stoichiometric proportion, along with an inert gas (I). The feed is combined with
CRYSTALLINE SOLIDS Solids may be loosely categorized into two groups. Amorphous solid has no long-range order in their molecular or atomic structure. By their nature Amorphous
PEPTIDE?
The number of unpaired electrons in nitrogen is: (1) 1 (2) 3 (3) 2 (4) None of these Ans: 3
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