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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.
An excess of NaOH solution was added to 100 ml of a ferric chloride solution. This caused the precipitation of 1.425 gram of Fe(OH)3 . calculate the normality of ferric chloride so
how it carries in a reaction?
Fractional crystallisation- Purification of organic compound The method of separation of diverse components of a mixture by repeated crystallisations is termed as fractional cr
Describe the process involved inthe Dewar method of separation of inert gases?
why a small amount of an acid is added while preparing solution of potassium dichromate?
all
how to find stability of carbocations in benzene ring..??? and how how to find optically inactive isomers ??? (say of--C2H5Cl) how to find the weakest C-X (carbon-halogen bond in
onductomerty
what are the limitations of third law of thermodynamics. what is thermodynamics third law.
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