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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.
Free radical and Aromatic rearrangement Migration or Rearrangement to free radical species or Free radical rearrangement: Those rearrangement reactions where the migr
what size is an atom
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Q. Consider a system containing only NH 4 Cl(s), NH 3 (g), and HCl(g). Assume that the equilibrium NH 4 Cl(s) ⇔ NH 3 (g), and HCl(g) exists. (a) Suppose you prepare the system b
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i want know about the whole concept of werner complex.how it is and why we should know..everything
Q. Transition elements of the f-block? The salient features of the chemistry of the transition elements of the f-block. Due to filling of electrons in the f-orbitals of an inne
How Ostwald''s theory and quininoid theory explain the action of indicators
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