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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.
Comment on the validity of the following statements, giving reasons: (a) Thermodynamically an exothermic reaction is sometimes not spontaneous. (b) The entropy of steam is mo
Chemotherapy - chemistry in action The phrase chemotherapy that literally means chemical therapy or chemical treatment was coined in the year 1913 by Paul Ehrlich, the father o
explain the construction of calomel electrode.explain how this electrode is used to determine the potential of an unknown electrode
From the point of view of "green chemistry" - why should reactions be carried out in CO 2 instead of using carbon monoxide or phosgene (2 reasons)? Apart from the compression of c
I have the following reactions (1)NaOH+CO2+M=NaHCO3+M, K1 (2)NaHCO3+H=Na+H2CO3, K2 (3)2NaHCO3+M=(NaHCO3)2+M, K3 ki''s are the rate constants. Suppose NaHCO3 is a dominating constit
Strategy 3 Two levels of wheat flour 3960g and 3940g and two levels of baking powder 60g and 40g are selected to be tested. In all trials the percentages of A, B and C are fix
Postulates of molecular orbital theory?
sample exam questions
general properties,diversity and magnitude of organic compound?
How would I go about creating a luciferase and luciferin reaction? How do I find optimized quantity ratios? If I buy dehydrated luciferin or luciferase, how would I need to rehydra
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