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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.
GLASS: Glass is amorphous solid which is not true solid, it is rather super cooled liquid which possesses a very high viscosity. It has no fixed melting point, on heating graduall
Q. What are the Cationic and neutral ligands? The names of all anionic ligands end in '0' replacing the final 'e' in endings. Sometimes endings are also changed. Thus the given
Sedatives: Sedatives act as depressant and suppress the activities of central nervous scheme. They are offered to patients who are mentally violent and agitated. Sedatives offe
write a short note on cyclic voltametry
which one is more stable cis or trans
Theory of conductomaetric titration NH4cl vs NaOH
covalent bond
n-propyl acetate evaporates rapidly when exposed to air,but water does not.Explain
React Benzil with 60% NaOH
Q. Show Reduction to Metals? After removed of the gangue, i.e. impurities physically mixed with the metal elements, the concentrated ore becomes ready for the isolation of meta
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