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Evaluation of food quality A common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality characteristics over a per
Q. What are the characteristics of drinking water? Sol. Characteristics of drinking water: (1) It should be colourless and odourless. (2) It s
a hittorf cell fitted with Ag-AgClis filled with HCl solution that contains 0.0003856g HCl/g water. A current of 2 mA is passed for exactly 3 hours. the solutions are withdrawn, we
what is the definition of migration current?
how many isomers does butane have
Ratio scales It is also possible to record liking or acceptability using magnitude estimation scaling methods, but consumers may find it difficult to handle the concept of rat
The valence electron in the carbon atom are: (1) 0 (2) 2 (3) 4 (4) 6 Ans: 4
Find the number of intensive variables? Consider the lime-kiln process CaCO 3 (s) → CaO (s) + CO 2 (g) Find the number of intensive variables that can be varied independen
Strategy 2 The wheat flour amount is fixed at 3940g, but that of the active ingredients is varied from 30 to 60 g with the ratio of A : B : C fixed at 3:2:1. The combinations
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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