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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
A mixture of air and methanol vapour is fed to a converter in which the following reactions take place: CH OH O HCHO H O 3 2 2 2 1 + ® + 3 2 CH OH ® HCHO + H In addit
Iso-electronic species is: (1) F - ,O -2 (2) F - , O (3) F - , O + (4) F - , O +2 Ans: F - ,O- 2
Which of the following conduct electricity in the fused state: (1) BeCl 2 (2) MgCl 2 (3) SrCl 2
What is the chemistry of nitration of naphthalene?
Explain Modelling for process and recipe Generally, all problems that appear in food product design can be divided into mixture or process problems, with the latter having th
calomel construction and working
Q. Classification of emulsifiers? Emulsifiers can be classified under two categories. These are: • Natural: These are naturally present in foods. Some examples are phosphol
The number of orbitals present in the shell with n= 4 is: (1) 16 (2) 8 (3) 18 (4) 32 Ans: 16
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