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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.
PEPTIDE?
asighanment
If 0.5 mol of BaCl 2 is mixed with 0.20 mol of Na 3 PO 4 , the maximum amount of Ba 3 (PO4) 2 that can be formed is 3 BaCl 2 + 2 Na3PO 4 = Ba 3 (PO4) 2 + 6NaCl Here cle
uses
The main reaction during electrovalent bond formation is: (1) Redox reaction (2) Substitution reaction (3) Addition reaction (4) Elimination reaction Ans: Redox re
Explain Curie point and hystereris? An ordinary piece of iron generally has little or no net magnetic moment. Though, if it is placed in a strong enough external magnetic fie
importance of a heat exchanger in a chemical process and mention the different types of heat exchangers
Why do Zr and Hf show similar properties?
Just like lithium and beryllium in Groups Land 2, boron also shows anomalous behaviour. In general, the boron chemistry resembles that of silicon (occupying a diagonal position in
principle and application
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