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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.
Explain the Electrode reactions and the cell reaction? A cell diagram, with its designation of the left and right electrodes, allows us to write reaction equations for the cell
IUPAC system of nomenclature of complex compounds The naming of any organic compound relies on the name of normal parent hydrocarbon from that it has been derived. IUPAC system
Q. Define product development? Product development is a future oriented practice and an effort to foresee the future needs of the market place and to translate this informatio
What is the use of bhc
Taking a specific example show that AS total is a criterion for spontaneity of a change. Write the cell reactions which occur in lead storage battery (i) when the battery is
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Draw C5H10O2 that has the following 1H NMR spectrum: 1.15 (t, 3 H), 1.25 (t, 3 H), 2.33 (q, 2 H), 4.13 (q, 2 H).
prepration,reactions ,uses and reactivity of dihydric alcohols
when 100ml of M/10 h2so4 is mixed with 500ml of M/10 naoh then nature or resulting solution and normality of excess of reactant left is
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