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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.
defference between diffusion and osmosis
Q. Discuss the classification of polymers. OR How are polymers classified? Explain with suitable examples. Ans. Polymers are classified on th
How many electrons can be accommodated in a sub-shell for which n=3, l=1: (1) 8 (2) 6 (3) 18 (4) 32 Ans: 6
write the structures of the major product (saytzeff elimination) when the following alcohols are dehydrated with hot,concentrated sulphuric acid. 1. 3-methyl-2-butanol 2. 2-pentano
what is the formula for the binary ionic compound formed between sodium and iodine
show the mechanism
Formic acid is a weak acid along with a pKa of 3.75. The name comes by the Latin term "formica" ("ant") since this is very plentiful into the secretions of several species of ants,
Calculate the molarmass of a nonelectrolyte that lowers the freezing point of 25.00g of water to -3.9 degrees C when 4.27 g of the substance is dissolved in the water.
A solid substance with a mass of 200g is at its melting temperature in a calorimeter. While the substance changes from a solid to a liquid at the same temperature, the 400-gram mas
Dessicants(drying agents) can often be regenerated by heating. A dessicant that is commonly regenerated is CaSO 4 .2H 2 O:
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