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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.
study the acidity of different sample tea leaves
molecular chlorine and molecular fluorine combine to form a gaseous product.Under the same conditions of temperature and pressure it is found that one volume of Cl2 reacts with thr
lithium and beryllium markedly differ from other members of their respective groups.
GFAAS is often necessary to add modifiers in order to increase the sensitivity of the techniques.Giving example explain the principles used in the selection of such modifiers,be ca
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complete discription of van''t hoff factor
what do you mean by homologous series .
why sodium react with water form a fair
Anomalous behaviour of Beryllium
Halides and halide complexes Almost all elements create thermodynamically stable halides. The general stability sequence is F>Cl>Br>I, that in covalent compounds follows the su
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