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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.
The maximum number of electrons accommodated in 5f orbitals are: (1) 5 (2) 10 (3) 14 (4) 18 Ans: 14
Name the building blocks of lecithin. Show the head and tail structures of both lipids in the structure above. Lipids are substances that are soluble in organic solvent
Uses of monohydric alcohol - Uses of ethanol (a) It is used in alcoholic beverages, (b) It is used as a solvent in varnishes, oils, paints, perfumes etc. (c) It is used i
In a Ecell, why do you flip the value of the smaller value?
Name: Cyclohexane Formula: C6H12 Molar mass: 84.16 g/mol Density: 779.00 kg/m³ As it''s density is less than that of water, it floats on water rather than sinking.
I m confused in chains branches and rings
formula of calcium oxide
Uses of Oxalic acid or Polyprotic acid (i) Oxalic acid is used in the manufacture of carbon monoxide, formic acid and allyl alcohol. (b) Oxalic acid is used as a laboratory
Liquid phase cracking - Hydrocarbon In that type of cracking, the residual oil or heavy oil is cracked at a high temperature that is from 475 to 530 o C under high pressure fro
17.4g CaCO3= mol O
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