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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.
Some enzymes require other associated molecules to work. These molecules are known as enzyme cofactors and they can be, for example, organic ions, like mineral salts, or organic mo
You are interested in modelling a 10 m surge tank which holds the products exiting a plug flow reactor, as shown below. One of the purposes of the tank is to heat the reactor prod
why sodium react with water form a fair
Q. The equilibrium cell potential of the galvanic cell is found to be E cell , eq = 1.410 V at 298.15K. The standard cell potential is E cell , eq = 1.360V. (a) Writ
the verification of the law of chemical combination
how can one use programming in the the chemical field?
What are the 5 Factors that affects crystallization of organic compounds?
#IONISATION ENERGY OF ELEMENTS..
Word root - IUPAC System of Naming Organic Compounds The word root represents the number of carbon atoms that are present in the chain. Table : Chain le
Conjugate-base anion of diethyl malonate The conjugate-base anion of diethyl malonate would be formed with sodium ethoxide, but it would not react with bromobenzene due to the
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