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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.
the density of 2 molal aqueous solution of NaOH is 1.10g/L. Calculate the molarity of the solution.
advantages of reversible reaction
An unknown amount of copper, at 95 degrees C,, is placed in 100 g of water at 20 degrees C. It reaches temperature equilibrium at 60 degrees C. What is the mass of the copper?
Q. Ash content of a foodstuff? Ash content of a foodstuff represents inorganic residue remaining after destruction of organic matter. It may not be the exact measure of the tot
NaOH + K2Cr2O7 ---> HCo + NaHCO3 ---> HCo + NaOH ---> CuSo4 + NaOH ---> CH3COOH + NaHCO3 ---> PbNO3 + KI --->
notes of chemiluminesence, photophysical process,energy transfer in photochemical reactions
..a simple set of diagrams to demonstrate dna replication at the biochemical level
The order of reaction is the number of moles whose concentrations verify the rate of a reaction at a given temperature
preparations of hydroquinone
Why bromoethane are insoluble Because only two layers form, two of the three substances are mutually soluble. we know that water and bromoethane are insoluble-they form two lay
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