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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.
Ortho, meta and para 1. Ortho (or 1, 2-) : if the two substituents are on the adjacent carbon atoms, the compound is said to be ortho (or 1, 2-). 2. Meta (or 1, 3-) : if the
Q. Bridging group in nomenclature compounds? A bridging group is indicated by putting the Greek letter 'p' immediately before its name and separated by hyphens from other ligan
compare the acidity between pyrole and pyrimidine
what are diff ways to express conc. of solution
1)why hydroboration leads to anti-markovnikov addition of hydrogen whereas most electrophilic additions to alkenes result in Markovnikov addition. 2) draw the full mechanism and id
Classification of dyes according to their application Direct dyes: this type of dyes can be directly applied to the fiber, both vegetable and animal, by dipping in hot aqueo
The distribution of electrons into Hybrid orbitals is as per the Paulis Exclusion principle and the Hunds rule of Maximum Multiplicity.
does ionization energy ddepends on principal quantum number
Q. Consumption of marine oils results in: Consumption of marine oils result in decrease in plasma lipids by reduced synthesis of fatty acids and low density lipoproteins.
what is the working principle of potentiometry
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