Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the

Related MCQs

• Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as  
• As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
• Statement 1: In a thermocouple, two wires are of different materials and a voltage difference is created due to the conduction of each material at the juncture and this gives us the difference in temperature in both metals and hence the temperature of the liquid. Statement 2: The zone of slowest heating in a container is called cold point of a container.
• Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
• Hannah heats refrigerated rice which has been devoid of moisture and become dry. She heats it in a microwave. It gets unevenly heated. What should she do?
• Statement 1: With the increase in temperature, the enzyme gets deactivated. Statement 2: With the increase in temperature, the enzyme gets reactivated.
• Animal muscles have water as the majority of the content but the aim of humans is to extract the protein out of it and consume it.
• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• Which material is present above the upper critical temperature line in an iron carbon phase diagram?
• With the increase in temperature, the holding time of the dough for cooling needs to be