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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.
what is the actanoid contraction
lab preparation of ethane
What is the percentage of light that is engaged by the sample after a path length of 1 µm? Calculate the number of photons per second absorbed by the sample. T
Anomalous behaviour of Beryllium
Why does NO2 dimerise? a) Give an example of linkage isomerism. b) A solution of KOH hydrolyses CH3CH2CH2CH2Cl and CH3CH2CH2Cl. Which one of these is more easily hydrolysed?
Chain transfer agents In Vinylic polymerisation several other molecules react along with main growing chain to interrupt the additional growth of the original chain. This takes
applications of photochemistry
working of calomel electrode
formation of polyfunctional compounds
mass of atom
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