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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.
Define the term - Local electric field and Polarization Local electric field: It's the sum of the electric field from external sources and field of the dipoles within the spe
what is the chemistry of reaction for NH4+ with SO4 2- and CO3 2- ?
ionic equation by ionelectron method (half reaction)
Principle of atomic fluorescence spectrometry: In AFS, the analyte is converted within gaseous atoms in the ground state using a appropriate atomization technique. These are t
how do we test for functional groups in chemistry lab
hardness of borewell water is less than that of seawater
what is gas ion electrode?
The fresh feed to an ammonia production process contains nitrogen (N 2 ) and hydrogen (H 2 ) in stoichiometric proportion, along with an inert gas (I). The feed is combined with
Be 2+ is isoelectronic with: (1) Mg 2+ (2) Na + (3) Li + (4) H + Ans: Li +
Angular functions: 'shapes' The mathematical functions for atomic orbitals may be described as a product of two factors: the radial wavefunction defines the behavior of th
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