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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.
what is the structural formula for hexane-1,6-dioic acid
Which of the following is an incorrect representation for a neutral atom: 108/47Ag 63/30Cu 30/15P 13/6C 6/3Li
GROUP 13: ALUMINUM TO THALLIUM The substance aluminum, indium, gallium and thallium have valence electron configurations (ns) 2 (np) 1 and for the lighter elements their chemis
2+2
how many branches of chemistry?
I need a complete note on electrochemical cell
The quantity of heat liberated of absorbed when one mole of compound is formed in its standard state from its elements in their standard state is known as standard heat of formatio
In the industrial production of sulphuric acid, SO 3 is carefully reacted with water: SO 3 + H 2 O → H 2 SO 4 any excess SO 3 giving rise to what is called oleum, a solut
When is fresh produce to harvest? Optimum quality of fruits and vegetables is obtained only when they are harvested at the optimal stage of maturity. A critical time for
Which of the following electronic configuration is not possible: (1) 1s 2 2s 2 (2) 1s 2 2s 2 2p6 (3) [Ar]3d 10 4s 2 4
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