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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.
hi I''m doing an assignment and one question has came up saying describe 3 different titrations that are not volumetric, I''ve been searching since yesterday but still have no clue
Dichromate titrations - oxidation reduction titrations These are titrations where, potassium dichromate is utilized as an oxidising agent in acidic medium. The medium is organi
How tetrahedral intermediates are formed? e
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The orbital with maximum energy is: (1) 3d (2) 5p (3) 4s (4) 6d Ans: 6d
Acid dyes: These are commonly salts of sulphonic acids and can be helpful to silk, wool and nylon. The presence of sulphonic acid group creates them water soluble. These dyes a
what are the chemical properties of protium, deuterium and tritium.
Q. Detect the presence for sesame oil and linseed oil? To detect the presence for sesame oil, linseed oil, argemone oil, mineral oil and hydrocyanic acid. After undertaking
what is inductomeric effect
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