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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.
Question: Steam initially in a vapor/liquid mixture with 80 percent liquid at 250C, expands isothermally and reversibly to a final state at 20 bar. Using the steam tables: a
basic principle of differential thermal analysis
why carbonate salts are insoluble in water
If change in energy (ΔE) = 3x 10 -8 j, h= 6.64x 10 -34 j-s and c= 3x 10 8 m/s then wavelength of the light is: (1) 6.36x 10 3 Å (2) 6.36x 10 5 Å
Define the both - Direct extrusion and Indirect extrusion Direct extrusion: Billet is placed in a container and forced through the die by a piston. Indirect extrusion:
Calculate the molarmass of a nonelectrolyte that lowers the freezing point of 25.00g of water to -3.9 degrees C when 4.27 g of the substance is dissolved in the water.
I wants to write an assignment on VBT . Help me
Containers in Illustrations C and D are identical Each container is 3.25'w x 3.25'w x 8.4'l Total capacity of each container 88.725 cubic feet Each container is filled wit
,Potassium-42 is a radioisotope that nutritionists use to determine whether the body is effectively using potassium at the cellular level. The half-life of potassium-42 is 12.4 hou
redox reaction of ethanal,caustic soda&copper hydroxide
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