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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.
Types of spectrometers: The two types of spectrometers for ICP-AES are: sequential spectrometers and simultaneous spectrometers. Those have the capabilities of measuring the v
The energy of an electron of 2py orbital is: (1) Greater than that of 2p x orbital (2) Less than that of 2p x orbital (3) Equal to that of 2s orbital (4) Same a
For an electron if the uncertainty in velocity is Δ v , the uncertainty in its position( Δ x ) is given by: (1) hm/ 4 Π Δ b (2) 4 Π / hm Π v
consider the reaction: Mg(s) +2H _Mg(aq)+H2(g).Calculate the standard electrode potential.
For n= 3 energy level, the number of possible orbitals (all kinds) are: (1) 1 (2) 3 (3) 4 (4) 9 Ans: 9
Q. Describe the ion exchange process of softening hard water. What are its advantages? Ans. Determination of ion exchange or Deionization process: In this pro
chemical equation of K2CO3+CH#CH@OH+I2
Preparation of alkene
illustrate edman degradation and explain its importance
construction and working of secondary cell
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