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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.
TRANSITION ELEMENTS-MEANS?
Q. Describe the Charles Law and show graph between temperature and volume? Ans. Charles' law describes the relationship between the temperature and the volume of a gas
α -elimination reactions or 1,1-elimination reactions: A reaction where both the groups or atoms are removed from similar carbon of the molecule is called α - elimination reac
Dear sir, We need your consultancy in a technical problem that we are confronting, and we would really appreciate your help We are in the process of implementing the heavy metal an
Hell Volhard-zelinsky reaction In presence of Red P and diffused light or Hell Volhard-zelinsky reaction Carboxylic acid comprising an α-hydrogen react with Cl 2 or Br 2 i
Why alcoholic acidity express in terms of sulphuric acid
Write and balance the equation for the burning of an unknown hydrocarbon, C4H9 in air.
Difference between AAS and AES
Q. Describe the Freezing - Techniques of preservation? This is a method of preservation using low temperature. The chief preservative effect of freezing lies in the inability o
conclusion topic
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