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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.
formation of propane by parkin reaction
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give an example of a compound whose empirical formula & molecular formula are same.
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Chromium has the electronic configuration 4s 1 3d 5 rather than4s 2 , 3d 4 because: (1) 4s and 3d have the same energy (2) 4s has a higher energy than 3d (3)4s 1 is
2. Oxalic acid is a diprotic acid with the following deprotonation equilibria. A. You have 150 ml of a solution of pure oxalic acid with an unknown concentration.
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