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Question 1 Write a short note on the following
Question 2 Define and classify amino acids. List the functions of amino acids.
Question 3 What are storage polysaccharides? List and explain any 2 types of storage polysaccharides.
Question 4 What are fat soluble vitamins? Explain.
Question 5 Describe various properties of nucleic acids and list the functions of nucleic acids.
Q. Can you explain Texture? Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The t
Viscosity: Viscosity characterizes the motion of fluids in the presence of a mechanical shear force. All fluids can flow, and the resistance they pose to such flow is called VI
conclusion for the project
Q. What do you mean by Permissible level ? To regulate and enforce safety about the use of these synthetic colours and dyes PFA, 1954 has covered their use in part IV comprisin
Explain the following and give one example of each: a. Tranquillizers b. Mordant c. Hybrid rocket propellants
What is the out'' standing features of boron
I have the following reactions (1)NaOH+CO2+M=NaHCO3+M, K1 (2)NaHCO3+H=Na+H2CO3, K2 (3)2NaHCO3+M=(NaHCO3)2+M, K3 ki''s are the rate constants. Suppose NaHCO3 is a dominating constit
why 1 product is obtained when an electrophile reacts with mono-substituted benzene
Q. Why we need Sulfuring? Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution
What parts of molecular forces are expected to exist between the species in any three of the following pairs constituting mixtures? (a) He and N2 (b) Cl2 and NO- 3 (c) NH
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