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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.
a) Give a chemical test to distinguish between aniline and N-methyl aniline. Draw the structure of XeF2 molecule. b. Write the outer electronic configuration of Cr atom (Z =
Why does NO2 dimerise? a) Give an example of linkage isomerism. b) A solution of KOH hydrolyses CH3CH2CH2CH2Cl and CH3CH2CH2Cl. Which one of these is more easily hydrolysed?
what is the applications of condensation reaction
Which of the following sets of quantum numbers is correct for an electron in 4f orbital: (1) n-=4, l=3. m+1, s= +1/2 (2) n-=4, l=4. m-4, s= -1/2
The spectrum of He is expected to be similar to: (1) H (2) Li + (3) Na (4) He + Ans: Li +
assignment
Suppose you are required to make an analysis of 317 lb of combustion gas and find it has the following composition: CO 2 60% CO 10% N 2 30% a) What it the av
Ask question #Minimum association and dissociation of solute 100 words accepted#
do u do prac Report?
Why using factor 24.52 in Alcoholic Acidity
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