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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.
#Difference between AAS and AES
Starch and its derivatives Starch is a white amorphous substance along with no taste or smell. While heated to a temperature among 200-250 o C it changes into dextrin. At large
write a short notes on borozole
maximum no of unpaired electrons a)mn2+ b)ti3+ c)v3+ d)fe2+
names of acid redicals of group 1
Synthesis of di and tri substituted benzenes
Tert-butylamine Tert-butylamine cannot be prepared by the Gabriel synthesis because it would require that the nitrogen of phthalimide be alkylated with tert-butyl bromide in an
20ml of water sample requires 15ml of 0.1mg/l sodium carbonate using phenolphthalein indicator. state the type of acidity and calculate the acidity
In addition, of hydrogen halides to the unsymmetrical alkens, Hydrogen is added to the carbon atom having of more number of hydrogen atoms and halide is added to the carbon atoms h
characteristics of group 13 elements
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