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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.
what techniques can you use to separate solute from liquid
#notes
The difference among Threshold energy and average energy of the molecules is known as activation energy.
what is mole
Q. Explain about Monohalides? Monohalides of the type M 2 X 2 , (where X = F, C1 and Br) are formed only by 0. S and Se. Oxygen monofluoride decomposes above 25 K. These monoha
How many atomic number does have Ne Because Ne has atomic number = 10 and F has atomic number = 9, the neon species that has 9 electrons is Ne+
The energy that opposes dissolution of a solvent is: (1) Hydration energy (2) Lattice energy (3) Internal energy (4) Bond energy Ans: B
Q. What do you mean by Permissible level ? To regulate and enforce safety about the use of these synthetic colours and dyes PFA, 1954 has covered their use in part IV comprisin
Which monomers can undergo free radical, cationic as well as anionic polymerisation with equal ease? CH2=CH2
conclusion on the topic caustic soda
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