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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 compounds is used to to change single bonded octane into double bounded high octane
dicarboylic acids fully
what are the chemical poperties of p-block elements ?
Aromatic Carbonyl Compounds - Aldehydes and Ketones Aromatic aldehydes are of two types: The compounds where - CHO group is attached directly to an aromatic ring, like benza
4Be9+2He4-6C12+0n1
Q. Show Redox Reactions as Electron Transfer? Ans. Oxidation is a process where electrons are lost, and reduction is a process where electrons are gained. For example,
principle and application of potentiometry in biochemistry
v CO has same electrons as or the ion that is isoelectronic with co is
2NO(g)+2H2O yeilds N2+2H2O Write the rate law for the pervious reaction if doubling the concentration of H2 doubles the reaction rate, and if doubling the concentration of NO incre
Carboxylic group,amino group,ester group,amide group group are key functional groups in aspartame although phenol is present it is not a functional group.
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