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Q. What is Calcinations process?
This is fie method of heating the concentrated ore in a limited supply of air to a high temperature but under the fusion temperature. In calcinations, volatile constituents of an ore are expelled. Hydrated and Hydroxide ores lose their water forming metal oxides. In case of carbonate ores, carbon dioxide is lost and metal oxides are made.
Q. Moisture removal in foods by different drying techniques? To carry out the moisture removal in foods by different drying techniques. • make yourselves familiarized with
Q. What is sensory evaluation? Foods have several characteristics that require evaluation by sensory methods. The various food attributes that are judged on the sensory scale a
The energy of second Bohr orbit of the hydrogen atom is -328 kJ mol-1, hence the energy of fourth Bohr orbit would be: (1) - 41 kJ mol -1 (2) -1312 kJ mol -1 (3) -164
Q. Tests for sensory evaluation? Tests for sensory evaluation are of three types: • Difference testing - This is the sensory testing designed to determine whether detectabl
what is lattice point?
thermodynamics help to be a good chemist
Structure of chlorine triflouride by VSEPR theory
Polynuclear benzenoid hydrocarbons are provided to be carcinogenic that means cancer producing.There are liberated by incomplete combusion of certain substances like tobacoo,coal p
Q. Evaluation of milk samples? Milk is one of the most common articles of food throughout the world. It is regarded as a complete food. Why? Simply, because it contains protein
Q. Main function of Research and Development? The main function of Research and Development in the food processing operation is the development of new products, which can contr
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