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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.
What is basically Gibb''s free energy change?Why it is required and How is related to spontaneity of a chemical reaction ? Ans) The energy associated with a chemical reaction t
Properties of Resorcinol 1. Resorcinol is a colourless crystalline solid, melting points 110°C. 2. Resorcinol is affected on exposure by light and air. 3. Resorcinol is s
freon preparation
Halides and halide complexes Almost all elements create thermodynamically stable halides. The general stability sequence is F>Cl>Br>I, that in covalent compounds follows the su
P= 10.5atm v= 2.06L T= 298K p= 5.21atm v= 6.15 t= ? what is t?
dry test of cuso4
Application of chemicals in Food preservatives
The correct ground state electronic configuration of chromium atom is: (1) [Ar] 3d 5 4s 1 (2)[Ar]3d 4 4s 2 (3) [AR]3d 6 4s 0 (4
what is the principal of radiometric titration
Q. Show Experimental observations of werners theory? Werner showed that his postulates are consistent with experimental observations. He made use of basically three kinds of ex
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