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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.
Dislocations-Linear Defects Dislocations are abrupt alters in the regular ordering of atoms, along a line (dislocation line) in the solid. They occur in high density a
Explain heat of Combustion? Ans) The amount of heat liberated when single mole of any substance is completely burnt in oxygen is known as heat of combustion H is negative for he
What are gredients for chemical and physical properties in lactic acid?
why sodium react with water form a fair
Q. A sample of water analysis was found to contain temporary magnesium hardness 25 mg/L. Permanent magnesium chloride hardness 15 mg/L and permanent calcium sulphate hardness 20
explain curie progogine principle
Potassium permanganate is prepared from pyrolusite (MnO 2 ) . Pyrolusite is fused with KOH in the presence of atmospheric oxygen or an oxidising agent like potassium nitrate or po
color formation of d-block elements
What will happen if you mix nitrogen and hydrogen gas at room temperature? Explain your reasoning. Calculate the mole fraction of NH 3 that would form theoretically at 298.15
What are two factors that contribute to the acidity of 2-naphthol
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