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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.
Free radical replacement reactions Free radical substitution reactions include the attack by a free radical. These reactions happen by free radical mechanism that includes Init
how electrode potential through nernst equation can be determind/
what is biological sickness of soil and its management
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Ingrain dyes (developed dyes) - Ingrain dyes are those that are synthesised straight on the fabric. Instances of this type of dyes are azo dyes. In this the fabric is wrapped up
100 ch3-ch2-choh-ch2-ch2cl
α -elimination reactions or 1,1-elimination reactions: A reaction where both the groups or atoms are removed from similar carbon of the molecule is called α - elimination reac
Q. What is paired comparison test? In paired comparison test, the assessor is presented with two products and asked to indicate whether there is a preference between them.
4-nitrotolouene ---> LiAlH 4 converts it to 4-aminotoluene ----> Add HNO 2 and it forms -----> diazonium salt ------> add H 3 PO 2 to get Toluene -----> add Br 2 /CCl 4 - 2
describe any three types of EDTA titrations.
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