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Q. Can you explain Texture?
Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The textural qualities of a food have a relationship to the appearance of a product, as described previously and to its evaluation in the mouth as well. Mouthfeel would include the textural qualities of a food perceived in the mouth.
mechanism of bachmen reaction
Q. Name the harmful microorganisms found in food? The harmful microorganisms found in food are Salmonella species, E. coli, A. flavus, C. botulimum and S. aureus.
fajan rule state that large size highly negative charged ion form covalent bond
what are the periodicity of periodic properties in d and f block elements?
calomel construction and working
a. How does vulcanization change the character of natural rubber? b. Why are the numbers 66 and 6 put in the names of nylon-66 and nylon-6?
Octane number - Characteristics of hydrocarbons It is utilized for measuring the knocking character of fuel utilized in petrol engine. The octane quantity of an offered sample
On mixing acetone and chloroform, a reduction in total volume occurs. What kind of deviations from ideal behavior for solutions is given in this case and why?
We are asked to design a qualitative analysis scheme that can be used to determine which cations are present in a solution containing only four of the following cations: Pb2+, Ag+,
An e - has magnetic quantum number as 3, what is its principal quantum number: (1) 1 (2) 2 (3) 3 (4) 4 Ans: 4
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