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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 will you test for the presence of the halogen in iodoform
how do we estimate nicotine in tobacco qualitatively in lab by simple chemical test?
CATALYSTS A catalyst is a species that speeds up a chemical reaction but is not itself consumed. Catalysts do not change the thermodynamics of the position of equilibrium or a
Lab Report Report the mass of KCl and KI in the original unknown sample. Include plot of titration. How do I calculate amount in unknown from titration and what is the curve suppos
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Iso-electronic species is: (1) F - ,O -2 (2) F - , O (3) F - , O + (4) F - , O +2 Ans: F - ,O- 2
difference between edta and clark method
#Classify each reaction and give the name of all the chemical formula..
Calibration
Nitration or Direct method The number of - NO 2 groups introduced in benzene nucleus relies upon the nature and concentration of the nitrating agent, temperature of nitration
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