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Q. Show Egg foams application in food preparation? Foams need to be stable if they are to have a role in food preparation. Stability is enhanced if the surface tension is low,
When 6.85 grams of the Sr(OH)2.xH2O hydrate are dried in an oven, 3.13 grams of anhydrous Sr(OH)2 are formed.whats the value of x..please answer asap
Strategy 1 Wheat flour F 3940 g is, mixed with 60g of A, B and C, yielding a ratio of chemicals to flour of 3:197 in all formulations. All mixtures are produced in total amoun
Classification of Carboxylic acids (a) Carboxylic acids are categorized as dicarboxylic acids, tricarboxylic acids and monocarboxylic acids etc. depending upon the number of -
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
Preservatives: The preservatives avoid spoilage of food because of microbial expansion. The most common preservative employed is sodium benzoate; C 6 H 5 COON a It is metabol
short note on borazine
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0.45 g of anhydrous oxalic acid is reacted with 50 ml of KMNO4 . Then normality of KMnO4 is??
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