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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 are the basic physical and chemical properties of this group
Q. Detect the presence of synthetic food colours in the given samples? Objectives After conducting this activity, you will be able to: • describe the kind of natural
The correct electronic configuration of Ti(Z= 22) atom is: (1) 1s 2 , 2s 2 , 2p 6 , 3p 6 , 4s 2 , 3d 2 , (2) 1s 2, 2s 2 , 2p 6 , 3p 6 , , 3d 4 , (3) 1s 2 , 2s
what are the applications of borazole
What is the chemical formula for hard water?
electrolysis laws by michael faraday and how they helped him to find particle nature of electricity??
Uses of Cellulose - biomolecules (i) Cellulose is used as such in the manufacture of cloth (cotton), canvas and gunny bags (jute) and paper (wood, bamboo, straw, etc.) (ii)
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
1. A sample of water contains: suspended matter = 100 mg; Ca(NO3)2 = 16.4 mg/L; MgSO4 = 24 mg/L; MgCl2 = 19 mg/L; NaOH = 40 mg/L and KOH = 56 mg/L. Calculate temporary, permanent a
Principle of atomic fluorescence spectrometry: In AFS, the analyte is converted within gaseous atoms in the ground state using a appropriate atomization technique. These are t
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