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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.
writethe sort farmula of learn the pariodik table.
Nucleophilic addition reactions (i) Carbonyl compounds give nucleophilic addition reaction along with those reagents which on dissociation give electrophile also nucleophile.
what is nomenclature of organic compounds
Q. Consider a hypothetical system in which two aqueous solutions are separated by a semiper- meable membrane. Solution ? is prepared by dissolving 1.00 x 10 -5 mol KCl in 10.0 g
A copper tube 1 inch in diameter and 2 feet long is filled with steel balls of 1 inch diameter. The space between the balls is filled with water. The specific gravity of steel 7.8.
Which compound is highest covalent: (1) LiCl (2) FiF (3) LiBr (4) LiI Ans: LiI
why cerium oxides is less soluble in water?
Q. What are the Chemical Properties of Ammonia? Ans. Combustion: Ammonia does not burn in air but will burn in pure oxygen to form nitrogen and water vapor. 4NH 3 (g) +
why nnitroalkanes are highly polor compounds*
alkaline earth metals
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