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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.
principles of GCMS
fatty acid distribution in trihydric alcohol for triacylglycerol formation
what is uniform electrical charge
Explain objectives of annealing? Discuss the various annealing processes? Is spheroidising different from annealing? Illustrate. A slow cooling rate from eutectoid tempe
SHORTNOTE ON CONDUCTING POLYMERS
IUPAC name is given to compounds. Carbon is an element so it will bw called as carbon only. eg. hydrocarbons - CH4=methane C2H6=Ethane
Sketch the various n-butane and discuss their relative stabilities.Draw the potential energy curve as a function of torsion angles.
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applications of photochemistry
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