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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.
hypothesis for this lab "finding the missing mass"
simple method of synthesis of the above chemical with highest yield.
Yes....because at boyles law....ideal gas equation is used and z=1 for PV=nRT
detailed explanation of pseudo first order reaction
Why transition elements form interstitial compound
Plz tell me the units of absorptivity if it has any units
explain nitric oxide becomes brown when released in air
A water solution contains 64% Na 2 S 2 O 2 together with 1.0% soluble impurity. Upon cooling to 5°C, Na 2 S 2 O 2 ·5H 2 O. crystallizes out. The solubility of this hydrate is 1.35
Mordant dyes: These dyes comprise no natural affinity for the fabric and are applied to it along with the help of specific additional substances termed as mordants. A mordant
my question is sodium carbonate is widely used in the manufacture of products such as glass, bread, water softeners and soaps. most sodium carbonate is produced industrially using
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