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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.
2 Kg of ice at -20 degree C is diverse with 5Kg of water 20 degree C in an insulating vessel having negligible heat capacity. Measure the final mass of water remaining in the con
how do you prepare 100mM pH 7.4 of Potassium phospate buffer
second objection of kekule struture
Chloroform or trichloromethane, CHCl 3 It is a significant trihalogen derivative of methane. It was given by Liebig in year 1831 and its name chloroform was proposed by Dumas
#bonding in KO2question..
Interactive periodic table In this interactive periodic table animation you can view details of all components through clicking on it. You can select the colored through option
quality of soya milk
Anesthetics: It may be described as those drugs that generate insensibility to the major functions of all types of cell particularly of nervous system. Anesthetics may be categ
A hydrocarbon z with molecular mass 78 on combustion gave 3.384g of carbon (IV) oxide and 0.693g of water. Determine the molecular formula of Z and draw its structure. [H=1, C=12,
How much air (volume composition: 21% of oxygen and 79% of nitrogen) is used up in this process? Assume that oxygen and nitrogen behave like ideal gases. The products a
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