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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.
Why must washing with methanol be carried out in a fume cupboard?
Application of mesomeric effect (A) Low reactivity of vinyl halides and aryl, (B) The acidic behavior of carboxylic acids, (C) Basic character comparison of aniline and e
I have a question on hydrophobicity. I have a product called Neverwet that creates a hydrophobic surface on stuff. There''s a base and top spray. The top spray thats mainly acetone
Permanganate titrations - Oxidation reduction titrations These are titrations where potassium permanganate is utilized as an oxidising agent in acidic medium. The medium is org
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How to find the atomic structure of H
I read that in the first transition series,the stability of +2 oxidation state decreases from Sc to Cu.but,I observed that as we move along the 3d -series,the stability increases i
Explain Cellobiose Cellobiose is a dimer of D-glucose, it is hydrolyzed by aqueous acid into two molar equivalents of D- glucose.
how many methods to remove color impurities in chemical compounds?
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