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Q. Show the Uses of Emulsions?
Emulsions provide many useful functions in food preparation and processing. They:
1) act as vehicles for flavour to foods,
2) dilute ingredients,
3) hide objectionable odours or tastes,
4) provide variety in food preparation,
5) control agglomeration of fat globules in food products,
6) modify the rheological properties of doughs, by reacting with gluten proteins,
7) improve wettability and dispensability of dehydrated products,
8) modify crystals in candies, and
9) dissolve flavours and essential oils in micelles of aqueous systems.
The extraction of sodium metal
Why does lycopene absorb at loner wavelength than beta carotene though both have same number of double bonds?
Nucleophilic Replacement Reactions (i) Several replacement reactions, majorly at the saturated carbon atom in aliphatic compounds like alkyl halides, are brought about by nucl
Q. Write electron configuration for a neutral atom of silicon? Writing Electron Configurations by means of Noble-Gas Notation Use noble-gas notation to write the electron confi
Q. Can you explain Texture? Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The t
An aqueous solution has a hydroxyl concentration of 1.75 x 10^-7mol/L. Find the concentration of hydrogen ions in this solution.
Crude oil is separated into several fractions, each of these fractions are composed of many undefined hydrocarbon components. For simplicity, the crude oil is assumed to be a mixtu
Alkali metals belong to S-block ? why?
Laboratory preparation of ethane
EXPLAIN THE DIFFERENTIATION OF AROMATIC HYDROCARBONS CYCLOHEXANE AND CYCLOHEXENE
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