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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.
explanation of the conductometric curve plotted for AgNO3 and KCL
what is metallurgy
lithium and beryllium markedly differ from other members of their respective groups
Uses of methane - Alkanes (1) In the development of compounds such as formaldehyde, methyl chloride, methyl alcohol, chloroform, carbon tetrachloride, etc. (2) In the prepar
Ratio scales It is also possible to record liking or acceptability using magnitude estimation scaling methods, but consumers may find it difficult to handle the concept of rat
When Nacl is dissolved in water the sodium ion becomes: (1) Oxidized (2) Reduced (3) Hydrolysed (4) Hydr
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Carboxylate salts Carboxylate salts are less reactive than esters in nucleophilic acyl substitution reactions for two reasons. First, resonance stabilization of carboxylate s
The expression for Bohr's radius of an atom is: (1) r= n 2 h 2 / 4 Π 2 me 4 z 2 (2) r= n 2 h 2 / 4 Π me 2 z 2 (3) r= n2h2/4 Π me 3
Hno3 is aded to Ag ION then form Agcl so from where cl ion come
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