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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.
Discuss the ion exchange process of water softening. Give an account of the variety of mechanisms of Lubrication. Write notes on bulk and solution polymerization techniques.
Electronic displacement in covalent bonds It is examined that most of the attacking reagents all time possess either a positive or a negetive charge, hence for a solution to op
Between a proton and electron in a hydrogen atom = 3.16 x 10 47 A 0
For principle quantum numbern= 4 the total number of orbitals having l=3: (1) 3 (2) 7 (3) 5 (4) 9 Ans: 7
Chloroform or trichloromethane, CHCl 3 It is a significant trihalogen derivative of methane. It was given by Liebig in year 1831 and its name chloroform was proposed by Dumas
I think you are talking about aniline(Nitrogen containing compounds) . If so then no, they do not undergo friedel craft as nitrogen donates its lone pair to form a complex and do
Question 1: (i) With the aid of a diagram, briefly explain the natural environmental system. (ii) Explain the green house effect, and give 2 examples of green house gases
what is the theoretical background of the topic?
what is the structural formula for hexane-1,6-dioic acid
Introduction Methods of characterization aim to calculate the products of a reaction. The level of detail expected depends on the circumstances, and calculates the range of met
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