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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.
Name the chemical components which constitute nucleotides. Write any two functions of nucleotides in a cell.
why is electron gain enthalpy of oxygen greater than sulphur?
what reactions take place
Draw the structure of anisole and phenetole
Electrolytes are compound containing: (1) Electrovalent bond (2) Covalent bond (3) Coordinate bond (4) Hydrogen bond Ans: Electrovalent bond
What wieght of CO is required to form re2(CO)10 from 2.5 gm of re2(O)7
Q. Can you describe Cream Foams? Cream, with a fat content of at least 30 per cent, can be beaten to form foam. However, it is observed that a cream with 36 per cent fat can be
what are the laboratory apparatuses used in inorganic chemistry ?
Explain the Phase Diagrams - Ternary Systems? A ternary system is one with three components. We can independently vary the temperature, the pressure, and two independent compos
Carboxylic group,amino group,ester group,amide group group are key functional groups in aspartame although phenol is present it is not a functional group.
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