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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.
what are the limitation of valence bond theory
Water will not compress Fit a soda water bottle with a one-hole stopper. By the stopper place the glass tube from a medicine dropper, narrow end up. Fill the bottle to the top
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
Q. Explain about Smelting process? The roasted ore, which is generally an oxide, is strongly heated with a suitable reducing agent as result of which the metal is acquired in a
The quantum number 'm' of a free gaseous atom is associated with : (1) The effective volume of the orbital (2) The shape of the orbital (3) The spatial orientation of the
Q. Structure of Covalent Bonds? Ans. A covalent bond forms between elements that are near each other in the periodic table While an ionic bond involves an exchange of e
convert benzene to benzaldehyde
Interval Scales An alternative approach is to rate liking on a proper interval scale or on a continuous line - scale, with only the ends of the scale being labeled " extreme
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 =
list down all the chemical properties of s- block?
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