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chemical reacation of sucrose
Q. Colloidal systems in foods? A colloidal system is a heterogeneous system. The material that forms the base of the system is called the dispersion medium or the continuous ph
Binary phase diagrams of two component systems are usually Two dimensional plots of temperature and composition.
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,
Q. How to produce Nitrogen on Industrial Level? Ans. Nitrogen is produced by the fractional distillation of liquid air. Air is cooled to liquefy it. The liquid is then all
Anti-Malarials: Malaria is very wide spread infectious disease, initiate by sporozoa of genus plasmodium. It is characterized clinically through anaemia, periodic fever, enlar
Heat Conductivity When considering the design of houses, the heat conductivity by walls, roofs, and the floor plays an significant role. The heat conductivities (λ) of some bui
Q. Show Equilibrium expression for water? Ans. The equilibrium expression for water is equal to a constant, Kw. This constant is called the ion product of water and is equ
conformations in di tert butylcyclohexane
Q. Characteristics of food texture? Hardness: It is defined as the force necessary to affect a given deformation. When judged by human senses, it is the force required to pen
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