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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.
how analysis of iodine value
Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
Assume that we want to make buffer by dissolving in water some amount of the compound which we selected by the table as given below; After that adding either strong acid (f
Q. What is Activation Energy? Ans. Colliding molecules which overcome the activation energy form an activated complex. In the activated complex, original bonds are partial
Indicate the nature of bonding in diamond: (1) Covalent (2) Ionic (3) Coordinate (4) Hydrogen Ans: Covalent
387 J/Kg. C or 0.0924 Cal/g.C
what are the characteristics of s block elements?
Metamerism - Type of Isomerism This type of isomerism is due to the difference in the nature of alkyl groups attached to the polyvalent atoms or functional set. Metamers always
Describe the process involved inthe Dewar method of separation of inert gases?
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