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Q. What do you mean by sensory perception?
The appearance of a food can be evaluated in terms of colour, surface characteristics such as smoothness of a surface, dry surface, glossy surface or the exterior appearance such as lump formation, thickness or thinness, layering etc.
Taste
Individuals respond to a product on the basis of their sensory perception and judge the product quality differently. The auditory sense is the least used in appreciation of food quality, however, the senses for taste stimulation has a strong influence on the acceptability of food quality.
Taste is sensed by taste buds, which you may already know by now, are located in the papillae on the tongue. Taste buds are located in the epithelium and on the parts of the tongue where the food contacts the most during chewing and swallowing. Taste sensations which the taste buds register are sweet, salt, sour and bitter.
the carbonate process
Half life of reaction refers to as the time during which the concentration of the reactants is reduced to half of the initial concentration or it is the time essential for the comp
Sn + No3- ------- Sno2 + No2
How many grams of NaCl will be produced when 2235 g of HCl are neutralized by an excess of NaOH according to the equation below? HCl + NaOH ---> H2O + NaCl
why standard enthalpy change of Br2(g) is not zero
can all the total heat content available betotally converted to work done?
whAT IS SOLID STATE
Ethanol or Ethyl alcohol This is obtained by the fermentation of Molasses in the presence of enzymes as catalyst. C12H22O11+H2O→C6H12O6 + C6H12O6 (sugar)
how to derive nernest equation
Acetic acid (HAc) is generated by the addition of 10% excess sulfuric acid to calcium acetate (Ca(Ac) 2 ) (stream 1 compared to stream 3). The flow diagram is shown below.
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