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Q. How do we measure food texture?
Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sensory organs as analytical tools, we call it the sensory or subjective evaluation. For the purpose of measurement, however, classification in terms of physical properties has been proposed by Szczesmiac in 1963. This system groups the characteristics as mechanical (hardness, cohesiveness, viscosity, elasticity, adhesiveness), geometrical (particle size, shape and orientation) and others (moisture content, fat content).
Hardness, cohesiveness, viscosity, elasticity and adhesiveness are the mechanical characteristics. What do these characteristics stand for? These characteristics are described in physical terms herewith for your convenience.
Visualisation of hybrid orbitals
Q. Explain scale formation and sludge formation in boilers. How are they formed? Ans Boilers are used for steam generation. When hard water is evaporated, progressively
lanthanoids with +4 o.s act as strong oxidising agents even though it is in stable configuration f zero
Explain the problems of flooding and channeling in packed tower
Classification of polymers - Synthetic polymers The polymers that are prepared in the laboratories are known as synthetic polymers. These are as well described as manmade polym
Highest melting point would be of: (1) He (2) CsCl (3) NH 3 (4) CHCl 3 Ans: CsCl
diagrams of f orbitals
H2,Li2,B2 each has bond order equal to 1 , the order of stability is
esters IR Spectrum
how can the melting point be used to determine the purity of organic compounds
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