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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.
In nitromethane N-O bondlength is 1.21A° while normal N-O bondlength is 1.36 A° and for N=O it is 1.18A°..Explain why
Hofmann elimination, also called as Exhaustive methylation, is a process where an amine is reacted to create a tertiary amine and an alkene by treatment with excess methyl iodide f
Types of plasma sources: The three types of plasma sources and the sources for their power are as given below. P lasma Source S o u r c e of p
A reaction is of first order in reactant A and of second order in reactant B. How is the rate of this reaction affected when (i) the concentration of B alone is increased t
characteristics of irreversible reaction
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what is the difference between both independent and dependent variables?
Illustrate objectives of heat treatment processes Heat treatment is normally adopted for the following: (i) To refine grain structure (ii) To improve machinability (ii
physical properties of boron?
The ph of an aqueous solution of Ba(OH)2 is 10 if the ksp of Ba(OH)2 is 1*10^-9 then the concentration of Ba+2 ions in the aqueous solution is Ans) [OH(-)] = 10^(-4) 2.
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