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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.
(i) Use valence shell electron pair repulsion theory (VSEPR) to predict the shape of the molecule comprising oxygen, nitrogen and fluorine atoms, which has the formula ONF, and whe
Q. Effect of addition of ingredients on egg foam stability? The addition of other ingredients also influences stability. Sometimes salt is added to an egg white foam for flavou
1 gram of pure sodium carbonate is dissolved in water and the solution is made up to 50 ml of this solution 50 ml of 0.1 N HCl is added whose volume is 50 ml and the mixture furthe
#What is the proof of formulae for finding Equivalent weight
explain the factors affecting electrolytic conductivity
OXYGEN Oxygen is the second most electronegative substance after fluorine, and forms thermodynamically stable compounds with usually all elements. It rivals fluorine in the abil
A tank contains 50 gal of a solution of NaCl in water (20% wt). To wash the tank, we supply fresh water at 10 gal/min and drain the tank at the constant rate of 10 gal/min. Determi
give one chemical test to distinguish the following pairs of compound ethyl nitrile and nitroetane;benzamide and p-aminobenzonic acid
Benzyne - organic chemistry (1) 1, 2-Didehydrobenzene, C 6 H 6 and its derivatives are known as benzyne or arynes and the simplest member is benzyne. (2) It is neutral re
how to memorize cation and anion
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