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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.
Q. Define the Normality of solutions? Ans. Sometime normality is used to measure concentration. Normality (abbreviated N) is the number of gram-equivalent masses of solute in 1
law of chemical combination with aim,introduction and conclution
Calculate the pressures required to achieve a density of 220 g dm -3 , 330 g dm -3 , and 440 g dm -3 at temperatures of 305 K and 350 K. Properties, like the solvent powe
Ionic bonds are usually formed by combination of elements with: (1) High ionisation potential and low electron affinity (2) Low ionisation potential and high electron affini
advantages and disadvantages of westron
how to lean it and understand it
On mixing acetone and chloroform, a reduction in total volume occurs. What kind of deviations from ideal behavior for solutions is given in this case and why?
why are orbitals occupied singly first befor the pairing of electron occurs
Among the following which property is commonly exhibited by a covalent compound: (1) High solubility in water (2) High electrical conductance (3) Low boiling po
Find te emprical formula for the oxide that contains 42.05 g of nitrogen and 95.95 g of oxygen
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