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Q. Show the characteristic baked flavour bread?
Bread has its own characteristic baked flavour. This flavour diminishes with shelf life. A freshly baked bread would have intense baked flavour than the bread which is even one day old. With age, the flavour of bread changes from the baked flavour to sourish flavour, which is indicative of spoilage or ripening. Even a fresh slice of bread with over fermentation can have ripened flavour. Thus, the flavour can be assessed on the scale of pleasant baked aroma to sourish aroma.
A key descriptor sheet is provided for your reference in the activity 2 wherein you would be conducting the sensory evaluation using this.
Now, as you are familiar with the concept of sensory evaluation, let us get started with our first activity, which is determination of individual taste threshold.
The galvanic cells in which electrodes are made of same metal but they are immersed in the electrolytes of different concentrations in two half cells are called concentration cells
The uncertainty in momentum of an electron is 1 x10 -5 kg- m/s . The uncertainty in its position will be (h= 6.62 x 10 -34 kg - m 2 / s): (1) 1.05 x 10- 28 m
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Q. What do you mean by Dative Covalent Bonds?Dative Covalent Bonds Ans. Sometimes both electrons in the shared pair come from one atom. This type of bond is called a dativ
Addition of Grignard reagents: Grignard reagents react along with carbonyl compounds to offer alcohols. Nature of alcohol lies on the nature of carbonyl compound. Addition o
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