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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.
metal A was determined to be 95%extracted into methylene chloride with dethizone at pH6, when equal volumes of aqueous and non-aqueous solvents were used. what is the distribution
Ask qwhy is 5-bromovanillin the major productuestion #Minimum 100 words accepted#
#questionthe extra Zn +2 ion are arising from wher? 2are they from their respective lattice site? 3pls provide animated videos for that..
Formation of aniline from chlorobenzene
The equilibrium cell potential of the galvanic cell Pt | H 2 (g, f =1 bar) HCl (aq, 0.500mol kg -1 ) | Cl 2 (g, f =1 bar) | Pt is found to be E cell, eq = 1.410V at 298.15
Polyglycolic acid (PGA) : It is acquired by the chain polymerisation of cyclic dimer of glycolic acid, OH-CH2-COOH.
HOW TO PREPARE PTLC
The third line in Balmer series corresponds to an electronic transition between which Bohr's orbits in hydrogen: (1) 5 → 3 (2) 5 → 2 (3) 4→ 3
#question.which element has the highest oxidation state and why.
occurrence of p block elements
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