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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.
Which type of compounds give witting reactions
What is meant by entropy driven reaction? How can a reaction with positive changes of enthalpy and entropy are made entropy driven
what is addition,substitution,rearrangement,elimination reactions?
Acetone - Aldehydes and Ketones It is a symmetrical or simple ketone and is the first member of the homologous sequence of ketones. In traces, it is exist in blood and urine.
Krypton ( 36 Kr) has the electronic configuration (18 Ar) 4s 2 , 3d 10 , 4p 6 . The 37 electron will go into which one of the following sub-levels: (1) 4f
Physical properties of Formic Acid (a) Formic Acid is a pungent smelling and colourless liquid. (b) Formic Acid melts at 8.4° C and boils at 100.5° C . (c) Formic Acid i
fundamentals of analytical chemistry 8th edition
Calculate the molarmass of a nonelectrolyte that lowers the freezing point of 25.00g of water to -3.9 degrees C when 4.27 g of the substance is dissolved in the water.
The orbital angular momentum of an electron in 2s -orbital is: (1) 1/2 h/ 2Π (2) h/ 2Π (3) √2 h/ 2 Π (4) Zero Ans
why do we add HCl in common ion effect of II froup
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