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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.
priming and foaming.
preparation of hydrogen and hydrogen compounds
C
Which of the following sets of quantum numbers is correct for an electron in 4f orbital: (1) n-=4, l=3. m+1, s= +1/2 (2) n-=4, l=4. m-4, s= -1/2
Vinegar, orange juice, and battery fluid are familiar acids. Different acids have different acid strengths. Some characteristics of acids are: They taste sour.
When a certain cell was filled with 0.02N KCl solution, the resistance was 350ohm when the same cell was filled with 0.01N eq solution of sodium acetate the resistance was 1158ohm.
If the velocity of hydrogen molecule is5*10^4 cm/sec tjen its de broglie wavelength is
When a result of barium nitrate and a solution of copper(II) sulphate are mixed a chemical reaction produces solid barium sulphate which sinks to the bottom and a solution of coppe
Properties of Bi-phenyl - Hydrocarbon Bi-phenyl is a colourless solid, melting point 71°C. It goes through usual electrophilic replacement reactions. As aryl set are electron w
properties and uses of glycol?
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