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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. A sample of water analysis was found to contain temporary magnesium hardness 25 mg/L. Permanent magnesium chloride hardness 15 mg/L and permanent calcium sulphate hardness 20
When 100 ml of M/10 H2SO4 is mixed with 500 ml of My/10 NaOH then nature of resulting solution and normality of excess reactant left is
Another way to show that water pressure increases with depth Search a tall tin can. Punch holes up the side of the can about 3 cm apart. Put a strip of adhesive or plastic tape
occurrence of p block elements
what is the chemistry behind haloform reactions?
Glucose and fructose are epimers so they are differ in their second carbon position and remaining is same so when they react with phenylhydrazeen they give same osazone
Q. What is chlorophyll? A magnesium complex of porphyrin is called chlotophyll. the green colouring material in plants and which is essential for photosynthesis. Hemoglobin
the simplest forms of physical quantities
boiler troubles
Strategy 1 Wheat flour F 3940 g is, mixed with 60g of A, B and C, yielding a ratio of chemicals to flour of 3:197 in all formulations. All mixtures are produced in total amoun
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