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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.
When 100ml of M/10 h2so4 is mixed with 500 ml of M/10 naoh then nature of resulting solution and normality of excess of reatant left is 1)Acidic,N/5 2)basic ,N/5 3)Acidic,N/20 3)ac
Name the products obtained on complete hydrolysis of DNA. Enumerate the structural differences between DNA and RNA. In what way is a nucleotide dissimilar from a nucleoside?
preparation and structure of xenon fluorides
Globular proteins These proteins comprise more or less spherical shape (compact structure). α-helics are firmly held up by weak attractive forces of numerous types that are Hyd
Oat products Oats fulfill admirably the description of a functional food, as one that, in addition to providing all normal attributes of a food - basic sustenance, pleasing t
#Classify each reaction and give the name of all the chemical formula..
Q. What are the primary factors of influence solubility? Ans. Solubility is the extent to which a solute dissolves in a solvent. Solutions that have larger quantities of
an elementary idea of crystal field theory
#question.i
why is NH4CL ADDED BEFOR NH4OH
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