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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.
State about the Point imperfection They are imperfect point-like regions in the crystal. One or two atomic diameters is the typical size of a point imperfection. A substitu
OSTWALDS DILUTION LAW IS APPLICABLE TO WHAT
how to write a good lab report on conductometri titration?
Solid CH 4 is: (1) Molecular solid (2) Ionic solid (3) Pseudo solid (4) Does not exist Ans: Molecular solid
what is amine
Properties of Detergents - Oils and Fats Detergents are superior cleansing agents due to following properties. (i) These can be employed both in soft and hard waters as the
what is the role of structural protein, their types, how are they formed, significance.
What are different applications in which piezoelectricity is used Applications- Piezoelectric materials serve as a source of ultrasonic waves. At sea, they may be used to mea
Structure of atom
I think you are talking about aniline(Nitrogen containing compounds) . If so then no, they do not undergo friedel craft as nitrogen donates its lone pair to form a complex and do
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