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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.
On the basis of application, how are dyes classified? Describe essential features of any two of them.
hypothesis for this lab "finding the missing mass"
complete discription of van''t hoff factor
Q. Write an account of soda lime glass and safety glasses. Ans. Soda-Lime Glass or soft glass: It is the ordinary glass in which Na 2 O is added to the melt to oxide on hea
The energy of an electron in orbit of hydrogen atom is : (1) 13.6/n 4 x eV (2) 13.6/n 3 xeV (3) 13.6/n 2 xeV (4)13.6/nx eV Ans:
Fe3+ + e ------> Fe2+
WHY WE CALCULATE GERM OIL ACIDITY OF WHEAT FLOUR?
describe the comparative study of physical and chemical properties of p block elements.
Thermoplastic: These polymer gets soften on heating and can be converted into any shape that they can retain on cooling. Such polymers that soften on heating and stiffen on coolin
Since flourine is very electronegative as a result hydrogen makes a very positive character.as a result the H-bonding is very strong because of large difference in electronegativit
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