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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.
Q. Describe the ion exchange process of softening hard water. What are its advantages? Ans. Determination of ion exchange or Deionization process: In this pro
which type of nutrition does yeast have?
Qualitative analysis A salt contains two parts defined as radicals. The positively charged part of a salt (cation) that has been derived from a base is known as basic radical a
Interfacial Defects Grain boundaries are interfaces where crystals of dissimilar orientations meet. A grain boundary is a single-phase interface, with crystals on each n every
TEST EQUATION
why ionisation energy of aluminium is greater then Ga?
what are the assumpions made in valence bond theory
Test of proteins - Biuret test (i) Biuret test : By adding a dilute solution of copper sulphate to alkaline solution of protein, a violet colour is made. This test is because o
Anti-Malarials: Malaria is very wide spread infectious disease, initiate by sporozoa of genus plasmodium. It is characterized clinically through anaemia, periodic fever, enlar
molecular chlorine and molecular fluorine combine to form a gaseous product.Under the same conditions of temperature and pressure it is found that one volume of Cl2 reacts with thr
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