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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.
Branches of organic chemistry
laws of chemical combination
Synthetic Detergents - Oils and Fats The synthetic Syndets or detergents are substitutes of soaps. They comprise cleansing power as good or better as compared to ordinary soaps
why original solution is prepared during basic radical analysis
give 2 exaples of computatins in stoichiometry
various concepts of acid and base
What is Schiff''s reagent?
Prefix - IUPAC System of Naming Organic Compounds There are several groups that are not regarded as functional groups in the IUPAC name of the substance. These are linked as su
#question.colloidal states notes
Ring substitution in aromatic ethers Alkoxy group is ortho and para directing and it directs the incoming groups to ortho and para position. It becomes the aromatic ring leads
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