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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.
1. Air is available at 70°F and humidity of 0.001lb/lb. It is to be treated to yield 130°F and 70% humidity. Offer a reasonable design. 2. A mix of granular ceramic
how much time will it require to spend 0.1 mole of rupees when the average rate of expenditure is 1 billion rupees per second?
preparation of idoform in laboratery
How can you classify matter in a easy to remember way?
Why is that Li is the only element in group 1A that reacts with dinitrogen to a nitride
Amines are soluble in organic solvents whereas ammonium salts are not. Is it true? Ans) yes because amine is contain R-NH2 group where R is carbon groups so they are in polar nat
State the Functions of oxide layer (i) To mask against diffusion or ion-implant, (ii) To passivate surface electrically and chemically. (iii) To isolate one device from a
what is laws of chemical combination............answer should be in 250 words
The energy of electron in hydrogen atom in its grounds state is -13.6 eV. The energy of the level corresponding to the quantum number equal to 5 is: (1) -0.54 eV (2)
Classification of polymers Classification lies on source of availability: They are categorized as (a) Natural polymers (b) Synthetic polymers
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