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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.
Change the given molecule to a Newman Projection with the C2 carbon at the front and looking down the C2-C3 bonddraw all eclipsed and staggered conformations. Identify the interac
Write conditions and reactions for the following conversions: (i) Chloroform into diethylcarbonate (ii) Phenol into salicylic acid (iii) 2-propanone into 2-inethyl-2-prop
why ionisation energy of aluminium is greater then Ga?
Aromaticity or aromatic character The characteristic behaviour of aromatic compounds is termed as aromaticity. Aromaticity is due to the extensive delocalisation of p-electron
#actinide contraction
Generally ionic bonds are stronger than covalent bonds. This is because in ionic bonds, electrostatic forces of attractin are involved. The positive ion (cation) and the negative
Nuclei tend to have more neutrons than protons at high mass numbers because: (1) Neutrons are neutral particles (2) Neutrons have more mass than protons (3) More neut
Alkyl halide on reaction with dry silver oxide
#formation of salicylic acidquestion..
Why are the substances like platinum and palladium often used for carrying out electrolysis of aqueous solutions? Ans) Substance like platinum and palladium often often used for
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