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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.
Synthetic element compounds
is relation a=2r+ + 2r- correct for bcc
Q. Extraction of Aluminium? Aluminium cannot be extirpated economically from the silicate minerals. Therefore bauxite is the most important ore for the extraction of alumimum,
Physical properties of Glucose 1. Glucose is a colourless crystalline solid, melts at 146° C. 2. Glucose is readily soluble in water. 3. From aqueous solution,Glucose se
Define Measuring the equilibrium cell potential? Figure shows how we can use a potentiometer to determine the equilibrium cell potential. Consider Figure (a). Outside the galva
give the melting temperature values of group 2 elements
What is Allotropy If the change in structure is reversible then the polymorphism is called as 'allotropy'.Allotropy (Gr. allos, other, and tropos, manner) is a behavior exhibi
applications of photochemistry
Chemical Properties of Alkyl Halides The alkyl halides are very reactive; the sequence of reactivity is as follow: Iodide > Bromide > Chloride (Nature of the hal
explain the difference between singlet and triplet carbenes, demonstrate with examples
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