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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.
what are the uses of synthetic elements?
The number of electrons which can be accommodated in an orbital is: (1) One (2) Two (3) Three (4) Four Ans: Two
what is the trend for ionization energy and metals in the periodic table
Determine about the Silicon Silicon has a unique ability to be oxidized into silica that produces a chemically stable, protective and insulating layer on the surface of water.
Q. An aqueous solution of the protein bovine serum albumin, containing 2:00 x 10 -2 g of protein per cubic centimeter, has an osmotic pressure of 8.1 x 10 -3 bar at 0 C. Estim
Stearic effect - relative reactivity of aldehydes and keto The size of the alkyl group is much more than that of hydrogen. In aldehydes, there is one alkyl set although in keto
discuss the concentration of cations in the solution copper sulphate and zinc sulphate
Iodine is used as an antiseptic treatment, but it can be poisonous if taken internally! Be sure that the solution is handled with care, and avoid all direct contact with the soluti
How many moles of copper will be produced from 2.00 moles of aluminum?
Van der Waals repulsions Because severe van der Waals repulsions occur among the tert-butyl groups in compound A at normal bond lengths and angles, the only way for the molecu
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