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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.
A metal surface is exposed to solar radiations: (1) The emitted electrons have energy less than a maximum value of energy depending upon frequency of incident radiations
On the basis of electrical conductivity the solids can be broadly classified into three types: (a) Metals (b) Insulators (c) Semiconductors Electrical conductiv
what is the structural formula for hexane-1,6-dioic acid
Q. Explain about frequency of Electromagnetic waves? Electromagnetic waves all along with water waves and sound waves exhibit certain common characteristics. All waves consist
Q. Complexation Behaviour of the f-block? Ions of actinide and lanthanide elements have a strong tendency to form complexes with a variety of oxygen and nitrogen donor ligands.
Q. Describe Peroxomonosulphuric Acid? It is also known as permonosulphuric acid. It is obtained by the action of chlorosulphuric acid on cold anhydrous hydrogen peroxide :
If molecular mass and atomic mass of sulphur are 256 and 32 respectively, its atomicity is: (1) 2 (2) 8 (3 )4 ( 4)16 Ans: 8
Volumetric method for acids and bases - chemical methods Molecular mass of an acid can be ascertained by dissolving a known mass of the acid in water and titrating the solution
describe the steps involved in a sampling operation of a chemical sample
Suppose that lysine is dissolved into a buffer to a concluding concentration of 1 mM. Into this buffer, 80 percent of the lysine's side-chain amines are protonated. Define how you
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