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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. Define the Methods of shelf life examination? Methods of shelf life examination are sensory evaluation, chemical analysis and microbiological analysis.
The band model of solids is an extended of the molecular orbital (MO) method. The overlap of atomic orbitals in an extended solid produces rise to continuous bands of electronic en
Stereochemical arrangement has an issue whenever an atom is bonded to two or more others. Thus triatomic substance AB2 can be bent or linear. It is observed that when a central ato
what are the symmetry operations of N2O5 and C2H2
Q. Show the Basic Definitions of coordination compounds? Some of the terms which we use in connection with coordination compounds carry specific meaning and thus form a kind of
WHAT are the properties of group13 elements?
Mesomeric forms are the possible locations of electrons at a single instant, if you get what I mean. Like, an adjacent double and single bond in a molecule. The resonance form, how
readings
Millikan and Harvey Fletchers oil-drop experiment The original experiment was performed in the year 1909 through Robert Millikan and Harvey Fletcher through balancing the downw
Q. An aqueous solution of the protein bovine serum albumin, containing 2:00 x 10 -2 g of protein per cubic centimeter, has an osmotic pressure of 8.1 x 10 -3 bar at 0 C. Estim
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