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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.
0.45 g of anhydrous oxalic acid is reacted with 50 ml of KMNO4 . Then normality of KMnO4 is??
Q. Mention the sampling stages of shelf life evaluation? The sampling stages of shelf life evaluation are: Experimental kitchen or pilot plant batch, full scale factory batch a
how do your store hydrogen peroxide, nitric acid, sulfuric acid, hydrochloric acid, potassium permanganate, ammonium sulfate and silver nitrate in equatorial places (phil)? should
Gold has a molar mass of 197g/mol. How many atoms are in the sample?Please give me procedure also. Ans) molecular wieght of gold is 197 g 1mole/g of molecule is occupies the
Q. Test for hydrocyanic acid? Hydrocyanic acid is present as an impurity in synthetic ethyl isothiocyanate, which is employed to make the flavour of mustard oil more pungent. T
Nitration or Direct method The number of - NO 2 groups introduced in benzene nucleus relies upon the nature and concentration of the nitrating agent, temperature of nitration
A solvated electron is a free electron in (solvated in) a solution, and is the least possible anion. Solvated electrons happen widely although they are often not practical directly
what is solublity product
The difference among Threshold energy and average energy of the molecules is known as activation energy.
Calculate the Value for the Standard Molar Reaction Entropy? Derive an expression for the standard molar reaction entropy of a reaction that can be used to calculate its
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