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Q. Texture of food product?
Texture may be accessed through touch or mouth feels. When the food is placed in the mouth, the surface of the tongue and other sensitive skin reacts to the feel of the surface of the food. Textural factors, therefore, include assessment through hand feel and mouth feel such as firmness, softness, juiciness, chewiness and grittiness. The texture of a food is often a major determinant of how little or well we like a food. The range of textures in foods is very great, and a deviation from an optimum or typical texture is a quality defect. We expect chewing gum to be chewy, crackers and potato chips to be crisp and steak to be compressible and shearable between the teeth. While buying bread, we squeeze bread as a measure of texture which indicates the degree of freshness. Refractometer is used for measuring texture.
In the sarcomere of a skeletal muscle, there are A. myosin molecules in the I band. B. both tropomyosin and myosin molecules in the region of the A band that is not in the H
A woman who is heterozygous for a particular X-linked recessive trait marries a phenotypically normal man. What percentage of their sons will show the recessive phenotype?
Q. Can the amount of available energy in a given trophic level be larger than the available energy in inferior trophic levels? What does that condition means to the conformation of
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What is d excretory organ of the agama lizard
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what are the disadvantages of protozoa
Indications for Surgery : Patients usually present with fatigue, dyspnoea and ventricular arrhythmias. If they have additional tricuspid regurgitation, pulmonary valve replacement
1. Using specific examples describe how variations in DNA sequence between individuals can lead to risk of disease. Describe how a range of techniques have been adapted to detect s
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