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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.
Lowest set of locants - IUPAC system of nomenclature while two or more substituents are present, then end of the parent chain that provides the lowest set of the locants is pre
Q. Explain Emulsion stability? The stability of an emulsion is determined by the viscosity of the continuous phase, presence of an emulsifier, the concentration of the emulsifi
A covalent bond is likely to be formed between two elements which: (1) Have similar electronegativities (2) Have low ionization energies (3) Have low melting points (4
what is bomb calorimeter in detail?
For a reversible process involving ideal gases in a closed system, show that ΔS = C v ln(T2/T1) for a constant volume process ΔS = Cp ln(T2/T1) for a constant pressure proc
If the velocity of hydrogen molecule is 5x 10 4 cm sec -1 then its de-Broglie wavelength is: (1) 2 Å (2) 4 Å (3) 8 Å (4)100 Å Ans: 4 Å
Q. Determine the acid value and free fatty acids? This activity will help you to: • know the acidity in given sample of fat/oil, and • determine the free fatty acid com
Because Nucleus is composed of protons and neutrons..
why are salts of alkali metals diamagnetic
electro negetivity
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