Food_Feeds (Food Technology & Allied science)
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The number of waves in n×10th Bihar's orbit are
The oil used in the froth Floatation Process is
The number of water molecules present in a drop of water (Volume 0.0018ml) at room temperature is
The main use of salt in the diet is to
What are the number of moles of CO2 which contains 16g of oxygen?
The heat energy produced when human body metabolises 1 gram of fat is
The inherited traits of an organism are controlled by
The ore which is found in abundance in India is
The Latin word formica means ant. The name formic acid is derived from this Latin word because
The most abundant rare gas in the atmosphere is
The metal that is used as catalyst in the hydrogenation of oils is
The octane number of zero is assigned to
The mass of P4O10 that will be obtained from the reaction of 1.33 gram of P4 and 5.07 of oxygen is
The nuclear particles which are assumed to hold the nucleons together are
Spices and Condiments
Spices and Condiments are not important sources of nutrient in average diets, but are used mainly for enhancing the palatability of the diet.
The flavour principles present in them help to improve the flavour and acceptability of food preparations.
Spices are the treasure of antioxidants and health promoting components.
Sugar and Other carbohydrate foods
The carbohydrate foods commonly used are cane sugar, jaggery, glucose, honey, syrup, custard powder, arrowroot flour and sago.
They serve mainly as a source of energy.
Honey and jaggery contain limited quantities of minerals and vitamins.
