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Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
Sensory evaluation during product life cycle The basic procedure for developing a new product, and supporting it while marketed, included distinct steps that are constant no
Chemical formula of benedict solution is Feso 4 .7H 2 o
#question.i need help.
I would like to know why you stop heating the sulphuric acid before placing in the copper oxide in making copper sulphate crystals
Calculate how the internal energy stored in one O-H bond of H20 Consider the following chemical reaction H20(g)-->2H(g) + O(g) at 298.15 K and 1.00 Bar fH* [H(g)]=218.0 kJ/mole fH*
Q. Moisture removal in foods by different drying techniques? To carry out the moisture removal in foods by different drying techniques. • make yourselves familiarized with
Charectaristic of covalent bond
Alkali metals belong to S-block ? why?
second objection of kekule struture
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