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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.
It is important to differentiate the stoichiometric or empirical formula of a molecular substance from its molecular formula. The former expresses only the relative numbers of atom
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Q. Define the Normality of solutions? Ans. Sometime normality is used to measure concentration. Normality (abbreviated N) is the number of gram-equivalent masses of solute in 1
Preparation of dimethylbutan: Procedure: Prepare a mixture of 3,3-dimethylbutan-2-one (trivial name pinacolone; 20.0 g, 0.200 moles), redistilled benzaldehyde (24.0 g,
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