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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.
i am synthesing the azipines and i wana to fet the azipine with different subsituites. how can i get with triflouro subsituited azipines?
If the velocity of hydrogen molecule is5*10^4 cm/sec tjen its de broglie wavelength is
For a particle confined to a one-dimensional box of length L, determine the probability that the particle is in the central third of the box (the middle section when the box is div
Reaction Intermediates Short lived fragments that are known as reaction intermediates result from homolytic and heterolytic bond fission. The significant reaction substances ar
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capillarity
Acetic Acid or Ethanoic Acid Acetic acid is the oldest termed as fatty acid. It is the major constituent of vinegar and therefore its name (Latin acetum = vinegar)
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