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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.
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Q. Describe Structure of Solids? Ans. Solids are different from gases and liquids because they have a fixed shape. This definite shape occurs as the individual particles w
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Analytical test of Oxalic acid or Polyprotic acid (a) The aqueous solution turns blue litmus red. (b) The aqueous solution includes effervescences along with NaHCO 3 . (c
Soaps and detergents Sodium and pottasium salts of fatty acids such as palmitic acid, stearic acid, oleic acid etc are called soaps, while detergents are ammonium or sulphonate
similarities between the latter actinides and latter lanthanides
This of the following substances has giant covalent structure: (1) Iodine crystal (2) Solid co 2 (3) Silica (4) White phosphorus A
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Deodorants: Just as the name suggests, deodorants are applied basically to mask the body odour. The body odour provides from the bacterial action subsequent perspiration. Hence
Q. Illustrate Strengths of Acids and Bases? Ans. Acids and bases can be classified as strong or weak . If an acid or base is strong, it ionizes completely in water. On
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