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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.
Alf3 dot structure
Which of the following electronic configuration is not possible according to Hund's rule: (1) 1s 2 2s 2 (2) 1s 2 2s 1 (3) 1s 2
Formic acid is a weak acid along with a pKa of 3.75. The name comes by the Latin term "formica" ("ant") since this is very plentiful into the secretions of several species of ants,
100 mol/hr pentane flows through an adiabatic heat exchanger where it is heated isobarically (at 2.5 bar) from 50°C to 250°C. The pentane is heated by contacting pipes filled with
Depression in freezing point - Physical methods for Non-volatile substances Mol. Mass = (1000 K f * w) /W* ΔT Where, K f stands for Molal depression constant of the solve
Q. What is the use of Gallium? Gallium is mainly used in semiconductor technology. It is used for doping other semiconductor and in solid state devices such as transistors.
what are postulates of rate theory?
what is rosanance in benzene
Molisch's Test - Test on Glucose This is a common test for carbohydrates. Three or Two drops of alcoholic solvent of α-naphthol are involved to 2mL of glucose solution. 1 mL of
The Vermont Wind Assessment Program led by Vermont Tech has measured the wind velocity at 25 locations in the state of Vermont in 2005 and 2006 . The results are provided in the
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