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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 do soap not work in hard water ?
Distinguish between van''t Hoff Method and Oswald Isolation Method. In each case give an expression for the rate of reaction.
Threshing The process of threshing separates the kernels from the stalks or panicles on which they grow. Threshing may take place in the field, or at the homestead or village;
what is heat of reaction
difference between lanthanoids and actanoids
Nucleophilic aromatic substitution reaction The product is formed by a nucleophilic aromatic substitution reaction in which chloride is displaced by hydroxide ion. The product
Ask quapplicatipon of hyperconjugation question comes from neetestion #Minimum 100 words accepted#
what are the applications of borazole
(CH3)2CHOH
Q. Define Allotropic forms? All the elements of the group show allotropy. Oxygen exists in two allotropic forms. Dioxygen. 02, is a diatomic gas, paramagnetic in nature. Lewis
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