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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.
#actinide contraction
what is laws of chemical combination
Viscosity: Viscosity characterizes the motion of fluids in the presence of a mechanical shear force. All fluids can flow, and the resistance they pose to such flow is called VI
a. How can a colloidal solution and true solution of the similar colour be distinguished from each other? b. Give four applications of adsorption
Draw out the Lewis structures of the following two compounds. BeCl 2 + 2Cl- → (a) Determine which compound is the Lewis acid and which is the Lewis base. What are the
4 NH3 + 5 O2 --> 4 NO + 6 H2O How many grams of NO are actually produced when 60.02 grams of ammonia are allowed to react with 96.00 grams of oxygen? ((This is a limiting reactant
properties of trihydric alcohol.
Calculate the combustion energies for the burning of 1 mol of propane and butane. It can be supposed that all reactants and products are obtained under standard conditions.
Preparation Methods of Cycloalkane
assignment of vbt
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