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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.
how we synthesis picric acid why it required 1 hour for the reaction with HNO3,H2SO4 and show the mechanism of picric acid and uses of picric acid. and what is the role of HNO3,H2S
gattermann koch reaction mechanism
Power plants generate electricity by sending steam at high temperatures and pressures into a turbine where it expands, causing the blades to spin which turns a generator which prod
determination of proteins in flour sample
Explain the geometry of CCl4 We first have to know the geometry of CCl4. This should be easy: it's tetrahedral, because the carbon is bonded to four identical groups. Now, as s
real life application
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The amino acid glutamine can be produced bythe following equilibrium in the presence of a suitable catalyst. The equilibrium constant for this reaction is 3.5 x 10-3 at 25 oC.
Explain the un-ionized form of vanillin It is the un-ionized form of vanillin that has the typical odor. In NaOH solution, the phenol group ofvanillin ionizes to its conjugate
Zeroth law of thermodynamics
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