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Q. Measurement and Evaluation of Food Texture?
Kinesthetic characteristics deal with the sense of feel, just like the characteristics of appearance deal with the sense of sight.
Objective methods of textures measurement involve simulating and measuring the sensations which the consumer experiences through the sense of feel with the fingers and more precisely in the mouth. Many of these instruments used to measure texture, involve measurement of resistance to the force applied which is measured in terms of grams/kilograms force. This force may be applied in a number of ways or through a combination of two or more of the methods highlighted herewith.
LIF E AS AN EXPRESSION OF ENERGY CHANGES - Energy is explained as capacity of body to do work. Energy may be as potential (stored) or kinetic (expended) energy. It ex
Explain the Composition of Blood Agar? Infusion from beef heart - 500 gm Tryptose - 10.0 gm Sodium Chloride - 5.0 gm Agar - 15 gm Distilled water - 1000 ml pH
Q. What are the classes into which the phylum Arthropoda is divided? What are the three major ones and some of their representative species? The three main classes of arthropod
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Define Chromium Toxicity? Trivalent chromium, the form of chromium found in foods and supplements, is least toxic. Oral supplements upto 800 to 1000 mcg per day appear to be sa
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Viscosity The viscosity at temperatures above its gelation point is relatively constant at pH values of 4.5 to 9.0 and is not greatly affected by age or ionic strength within
MITOCHONDRIA It is the power house of the cell because they are the major centers of release of energy in the aerobic respiration. Mitochondria and chloroplast both are a
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