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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.
how is the regulation of citrate synthase?
factors that effect the solubility of a solute The solubility of a solute is effected by three factors like 1) Nature of solute 2) Nature of solvent 3) Temperature Nature
what is reversible cell
Uses of Starch - Biomolecules (a) Starch are used as the most useful constituent of food as rice, bread, potato and corn-flour, etc. (b) Starch are used in the creation of d
name and chemical formula of blue vitriol
Q. The pressure in a liquid droplet of radius r is greater than the pressure of the surrounding equilibrated gas phase by a quantity 2 =r, where is the surface tension. (a) Cons
what is the reaction of heavy water
name the acid present in ant sting and give its chemical formula also give common method to get relief from the discomfort caused by ant sting
In a Bohr's model of atom when an electron jumps from n= 1 to n= 3 , how much energy will be emitted or absorbed: (1) 2.15 x10 -11 erg (2) 0.19
de-Broglie equation is: (1) n γ= 2d sin θ (2) E= hv (3) E= mc 2 (4) γ= h/ mv Ans: γ= h/ mv
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