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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.
what is an acid
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
A mylar novelty balloon is filled with 4.5 L of He at1 atm pressure and 23 degree Celcius temperature. It is then dipped into liquid nitrogen (77K) until the gas and balloon are a
Is liquid ammonia is solvent?
reasons of failure
Denaturation The structure of the natural proteins is accountable for their biological activity. These structures are arranged by numerous attractive forces among different par
How can we make best use of marigold flowers
The total magnetic quantum numbers for d-orbital is given by: (1) 2 (2) 0, ± 1, ± 2 (3) 0, 1, 2 (4) 5 ans: 5
calomel construction and working
Molecule in itself is electrically stable so it cant act as ligand So that it can acts as the negative and pasitive ligand.
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