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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
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Conditions which a dye must satisfy and describe them
Chemical Properties Proteins - Salt formation (i) Salt formation : Due to existence of both -NH 2 and -COOH groups in proteins, they make salts along with acids and bases.
Free radical and Aromatic rearrangement Migration or Rearrangement to free radical species or Free radical rearrangement: Those rearrangement reactions where the migr
Objectives: After doing this exercise you will be able to: 1 . Fill-up a F-22 form or write an application for obtaining the license permit for alcohol, 2 . Give justifica
The density of gold is 19.30g/ml how much volume of gold will have a mass of 34.5kg ion..
Co-ordination covalent bond is produced by the mutual sharing of pair of electrons among two atoms contributed by only one of the combining atoms.
Indicate the nature of bonding in diamond: (1) Covalent (2) Ionic (3) Coordinate (4) Hydrogen Ans: Covalent
Q. Classification of emulsifiers? Emulsifiers can be classified under two categories. These are: • Natural: These are naturally present in foods. Some examples are phosphol
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