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Q. Can you explain Texture?
Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The textural qualities of a food have a relationship to the appearance of a product, as described previously and to its evaluation in the mouth as well. Mouthfeel would include the textural qualities of a food perceived in the mouth.
ether is more volatile than an alcohol both having same molecular formula. why?
What is the chemistry of nitration of naphthalene?
Q. Describe the Charles Law and show graph between temperature and volume? Ans. Charles' law describes the relationship between the temperature and the volume of a gas
The de-Broglie wavelength of a particle with mass 1gm and velocity 100m/ sec is: (1) 6.63 x 10 -53 m (2) 6.63 x 10 -34 m (3
SHORTNOTE ON CONDUCTING POLYMERS
A chemical change takes place when one or more substances change into new substances. A chemical change is as well known as a chemical reaction. The emergence of new substances
Q. What are the primary source of energy ? Oils and fats form an integral part of the dietaries the world over. In the body they are the primary source of energy. As you know,
Uses of Formic acid - Carboxylic acids (a) Formic acid is used in the laboratory for preparation of carbon monoxide. (b) Formic acid is used in the preservation of fruits.
Q. Show the Occurrence of the f-block element? Apart from promethium which is unstable and is found in traces in uranium ores, all the lanthanides usually occur together. Altho
Melting and freezing points: When a pure solid substance is heated through its melting point (melting temperature), the solid changes to a liquid. At the melting point equilibr
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