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illustrate the following observations a cottrells smoke precipitator is fitted at the mouth of the chimney used in factories b ferric
two reactions have identical value of ea does it the mean that they have same rate constant if run at the same
evaluate the relation between rate constant k1 and k2 of a first order reaction when temperature changes from 270 k to 300 k and activation energy is
consider the reaction a rarr p the change in concentration of a with time is shown in the given plot i predict the order of the reaction ii
i illutrate integrated rate law and derive it for first order reaction ii why coal does not burn by itself in air but once initiated by flame it
q determine the equilibrium constantat 298 k the molar conductivities at infinite dilution of nh4cl naoh and nacl are 12982174 and 1089 ohm-1 cm2
a which aqueous solution has higher concentration 1 molar or 1 molar solution of the same solute give reasonb 05g kci was dissolved in 100g water
on mixing acetone and chloroform a reduction in total volume occurs what kind of deviations from ideal behavior for solutions is given in this
which compounds will dissolve in alkaline solution after it has undergone reaction with hinsberg
q main function of research and developmentthe main function of research and development in the food processing operation is the development of new
q factors affecting development of a new productthe product development and marketing is not just selling a product but is a highly
q rehydration tests for the dried samplebull gain knowledge about the sensory changes that take place during the dehydration of the samples andbull
q moisture removal in foods by different drying techniquesto carry out the moisture removal in foods by different drying techniquesbull make
q show various methods of blanching for the vegetablesto carry out various methods of blanching for the given vegetablesbull carry out various
q effectiveness of blanching by peroxidase inactivity testbull check the adequacy of the blanching processbull appreciate the importance of
q explain preservation by preservativespreservatives as you may already know belong to a class of food additives that extend shelf life by
q what do you understand by canningcanning involves the application of heat that is high enough to destroy all pathogenic microorganisms and their
q why we need sulfuringsulfuring is the process which is used to destroy microorganisms and to preserve colour fruits after blanching may be dipped
q what do you mean by dehydrationthe word dehydration usually refers to the use of controlled conditions of heating with the forced circulation of
q what do you mean by blanchingthe enzymes in the food system can be separated into four groups relating to the changes in flavour colour texture and
q describe the freezing - techniques of preservationthis is a method of preservation using low temperature the chief preservative effect of freezing
q show the techniques of preservationthe various methods can be used for preservation of foods some of the common methods employed to preserve
show the principles of preservationvarious methods can be used for preservation of foods like freezing pasteurization sterilization canning
q define food spoilagefood spoilage is a major concern of all people spoilage by growth of bacteria yeasts and moulds limits the time that the food
q detect the presence of synthetic food colours in the given samplesobjectives after conducting this activity you will be able tobull describe the