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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.
why is carbon valency four
Q. Describe Lime-soda method for softening of hard water. Discuss the advantages of the process and the chemistry involved in it.
What is differences by alkali metal and alkaine earth metal which provided colour
why does the sulphur has three different valency
Dyes Dye is a synthetic and natural colouring matter that is employed in solution to stain materials particularly fabrics. All the coloured substances are not dyes. A coloured
Uses of Iodoform or tri-iodomethane (a) Iodoform is utilized as a fire extinguisher under the name pyrene. Dense vapours form a protective layer on the burning objects and avoi
Detailed study or project file on fajans rule
Monosaccharides - Biomolecules These are very simple one unit non-hydrolysable sugars. They have the common formula C n H 2n O n where n changes from 3 to 9 carbon molecules.
how is a peptide bond made through dehydration using a chemical equation?
how do your store hydrogen peroxide, nitric acid, sulfuric acid, hydrochloric acid, potassium permanganate, ammonium sulfate and silver nitrate in equatorial places (phil)? should
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