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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 do you mean by sensory perception? The appearance of a food can be evaluated in terms of colour, surface characteristics such as smoothness of a surface, dry surface, g
Could you please provide me the priority order of polyfunctional prefixes
Q. Explain Molarity and Replacement Reactions? Ans. Frequently in the chemistry lab we are confronted with situations where we are interested in the yield of a certain rea
Nomenclature of special compounds Unbranched assemblies that involve two or more identical hydrocarbon units joined via a single bond are named by placing a appropriate numeri
Statistical experimental methods are used in product development. In order to adopt the statistical product design or experimental method, it is necessary to understand the basic c
standard estimation protocol
Preparation of 2,2,6-trimethyl-5-phenylheptan-3-one: Safety 2-Bromopropane : Irritating to eyes, respiratory system and skin. If eye contact, wash with large volumes of
Scale up At this phase, sensory analysis consists of tests that compare the production samples with the optimized product. Depending on the resources available, either consume
The magnetic quantum number of valence electron of sodium (Na) is: (1) 3 (2) 2 (3) 1 (4) 0 Ans: 0
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