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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.
Concentration of electrons in the conduction band At equilibrium, there is no net current flowing across p-n junction. Concentration of electrons in the conduction band in cond
Q. What are factorial experiment studies? Factorial experiment studies determine the effect of some independent variables on food quality indices through varying two or more in
Q. Colloidal systems in foods? A colloidal system is a heterogeneous system. The material that forms the base of the system is called the dispersion medium or the continuous ph
Which type of bond is formed between similar atoms: (1) Ionic (2) Covalent (3) Coordinate (4) Metallic Ans: Covalent
IUPAC system of nomenclature of complex compounds The naming of any organic compound relies on the name of normal parent hydrocarbon from that it has been derived. IUPAC system
Electrophilic substitutions reactions: Electrophilic substitution includes the attack by an electrophile. It is denoted as S E ( S denotes substitution and E denotes elct
Q. Significant figures of the number of digits? Significant figures of the number of digits reported in a measurement signify how precise the measurement is. The further di
Claisen-Schmidt Reaction: In this exercise, you will make 2,2,6-trimethyl-5-phenylheptan-3-one by a reaction sequence which involves a Claisen-Schmidt Reaction followed by th
difference between electrochemical cells and electrochemical series
saltness analysis of inrganic premiliminary test
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