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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.
why beryllium cannot be attacked readily by acid
Question: (i) Differentiate between ionic, metallic, covalent and dipole-dipole bonds. Provide examples in each case. (ii) With regard to electronic con?guration, what do a
what are the advantages of stripping methods over voltammetric procedures?
properties
x grams of calcium carbonate was completely burnt in air.the weight of solid residue formed is 28 g.what is the vlue of x in grams?
catalyst used in polymerization
How is chemistry important in medicine & healthcare?
what are the conditions of double indicator titrations??
1. The feed to an ammonia synthesis reactor is 25% (lbmole) nitrogen with the balance hydrogen. The flow rate is 3000 kg/h at 65°C and 95 bar. Calculate the flow rate of nitrogen
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
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