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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.
WHAT IS ENVIRONMENTAL CHEMISTRY?
The compound in which cation is isoelectronic with anion is : (1) NaCl (2) CsF (3) NaI (4) K 2 S Ans: K 2 S
Which of the following expressions gives the de-Broglie relationship: (1) h= γ/ mv (2) γ= h/mv (3) γ=m/ mv
Table lists data for water, crystalline sodium thiosulfate pentahydrate, and several sodium thiosulfate solutions. Find ΔH to the nearest 0.01 kJ for the dissolution of 5.00 g of
An electron has principal quantum number 3. The number of its (i) sub-shells and (ii) orbitals would be respectively: (1) 3 and 5 (2) 3 and 7 (3) 3 and 9
Why are the substances like platinum and palladium often used for carrying out electrolysis of aqueous solutions? Ans) Substance like platinum and palladium often often used for
emf series and its applications
what is the theoretical background of the topic?
significance of hydrogen bond in skating
what are the equations for Extraction of Ag from argentiferrous lead ?
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