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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
properties of homologous series
Indicate the nature of bonding in CCl 4 and CaH 2 : (1) Covalent in Ccl 4 and electrovalent in Cah 2 (2) Electrovalent in both CCl and CaH 2 (3) Covalent in bot
Carboxylic group,amino group,ester group,amide group group are key functional groups in aspartame although phenol is present it is not a functional group.
Dislocations-Linear Defects Dislocations are abrupt alters in the regular ordering of atoms, along a line (dislocation line) in the solid. They occur in high density a
Azeotropic Distillation - Purification of organic compounds Azeotropic mixture is a mixture comprising constant boiling point. The most well known instance is a mixture of
why beryllium show simmillarity with Alumminium
The band model of solids is an extended of the molecular orbital (MO) method. The overlap of atomic orbitals in an extended solid produces rise to continuous bands of electronic en
diversity of organic compounds
Ethyl bromide can be converted into ethyl alcohol using- Moist silver oxide or dry silver oxide?
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