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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.
. Types of salt and what happens when expose to the atmosphere
Uses of Starch - Biomolecules (a) Starch are used as the most useful constituent of food as rice, bread, potato and corn-flour, etc. (b) Starch are used in the creation of d
The molecular formula of chloride of a metal M is MCl3 The formula of its carbonate would be: (1) MCO 3 (2) M 2 (Co
The isomerim exhibited by the compounds having the same molucular formula but they having different functional groups is called functional group isomerism.For example C 3 H 6 O c
The de-Broglie wavelength associated with a particle of mass 10 -6 kg moving with a velocity of 10 ms -1 , is: (1) 6.63 x 10 -22 m (2) 6.63 x 10 -29 m
The covalency of nitrogen in HNO 3 is: (1) 0 (2) 3 (3) 4 (4) 5 Ans: 5
why sio doesn''t exist under normal conditions
1. A laboratory animal exercised on a treadmill that was connected to a weight with a mass of 250. g through a pulley. The work done by the animal raised the weight through 1.32 m.
show me the procedure for the separation of basic radicals
explain,anamalous behavior of oxygen
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