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Q. How do we measure food texture?
Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sensory organs as analytical tools, we call it the sensory or subjective evaluation. For the purpose of measurement, however, classification in terms of physical properties has been proposed by Szczesmiac in 1963. This system groups the characteristics as mechanical (hardness, cohesiveness, viscosity, elasticity, adhesiveness), geometrical (particle size, shape and orientation) and others (moisture content, fat content).
Hardness, cohesiveness, viscosity, elasticity and adhesiveness are the mechanical characteristics. What do these characteristics stand for? These characteristics are described in physical terms herewith for your convenience.
Li + H20 ----> LiOH + H2....if I start with 3.4 mols of H2O , how many mols of H2 can I make?
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Classification of proteins - Fibrous proteins These are composed of polypeptide chains which run parallel to the axis and are held together by a strong hydrogen and disulphide
potential sources of error associated with coulometric titrations
ASSINMENT
explain industrial manufacturing process of westron
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
A cricket ball of 0.5 kg is moving with a velocity of 100 m/ sec . The wavelength associated with its motion is: (1) 1/ 100cm (2) 6.6 x10 -34 m
ester formation
a metal forms 2 oxides. the higher oxide has 80% metal. 0.72g of lower oxide gave 0.8g of higher oxide when oxidised. show that law of multiple proportion is valid?
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