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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.
Q. Determine Equilibrium Constants for Acid and base? Ans. The pH scale of acidity is a simple and convenient way to state the acidity of a solution. The
Carbon has maximum catenation ability. The self-linkage of the atoms of elements to make long chains is known as catenation.
Q. Extensive chemistry of the boron hydrides? The extensive chemistry of the boron hydrides finds no parallel with the hydrides of heavier elements of Group 13. Out of the four
Physical properties of Benzaldehyde (a) It is a colourless oily liquid. The boiling point of it is 179° C. (b) Benzaldehyde has smell of bitter almonds. (c) Benzaldehyde
WHAT IS ENVIRONMENTAL CHEMISTRY?
Q. Compounds of Group 16 Elements? We will now discuss some compounds like the hydrides, halides and oxides of the Group 16 elements. All elements of this group form simple
what are the chemical propertiies of acid halide?
what is resonence effect on acidity
It can be because these group tend to decrease the electron density when attached to a benzene or other ring structure preferentially at ortho and pera position.
what are causes of chemical bonding?
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