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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.
Q. Show the Colour of actinides and lanthanides Ions? Ions of actinides and lanthanides are coloured in the solid state as well as in aqueous solution, as is the case with the
I''ve got a project on ''Chemicals In Medicine'' and i need guidance as i cannot figure out how to conclude my project.Would you please help me ? I hope you''ll pay heed to my earn
Ask question #MinimName two compound that are covalent when taken pure but produce ions when dissolved in water. um00 words accepted#
I am new to Biochem.I do have multiple questions. Do you think signing up will help
give me assigment of spontaneous and non spontaneous reactions
Explain indoctomeric effect with example of nitro compound?
manatic moment of KMno4
Principle underlying the quantitative analysis: In flame photometry, the thermal energy from flame is utilized to convert the analyte within gaseous atoms and then to excite t
Solubility - Physical charterstics of monocarboxylic acids The lower most members of the aliphatic carboxylic acid family (upto C 4 ) are extensively soluble in water.
Preparation of dimethylbutan: Procedure: Prepare a mixture of 3,3-dimethylbutan-2-one (trivial name pinacolone; 20.0 g, 0.200 moles), redistilled benzaldehyde (24.0 g,
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