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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.
Reference solution: A proper reference solution contains color reagent plus sample buffer. The difference between the reference and a sample is that the concentration of
How can in understand cosy
diagonal relationship between Li and Mg
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Rutherford's alpha particle scattering experiment eventually led to the conclusion that: (1)The point of impact with matter can be precisely determined (2)Electrons occupy s
If the velocity of hydrogen molecule is 5x 10 4 cm sec -1 then its de-Broglie wavelength is: (1) 2 Å (2) 4 Å (3) 8 Å (4)100 Å Ans: 4 Å
In the formation of Nacl from Na and cl: (1) Sodium and chlorine both give electrons (2) Sodium and chlorine both accept electrons (3) Sodium loses electron and chlori
It is important to differentiate the stoichiometric or empirical formula of a molecular substance from its molecular formula. The former expresses only the relative numbers of atom
If the velocity of hydrogen molecule is5*10^4 cm/sec tjen its de broglie wavelength is
Diazomethane has the following composition by mass: 28.57% c ,4.80% h and 66.64% n . The molar mass of diazometane is 42.04 g/mol. Find the molecular formula of diazomethane and dr
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