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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.
Consider a 2-component system of cyclooctane(1) and styrene(2) at 350 °C. Both component can be well described with the Soave-Redlich-Kwong equation of state in the mixed vapor and
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Discuss about the different types of stones used for the construction and how to determine the good quality stone?
Q. What are the characteristics of bases? Ans. Common bases are borax, baking soda, and antacids. These are some characteristics of bases: They taste bitter
Chemistry in action - Antiseptics The chemical substances that are utilized to kill or avoid the growth of micro-organisms are known as antiseptics. These are not harmful to li
5H is the most stable, and the least stable isotope is 7H
List three factor that affect conductivity
IUPAC system of nomenclature of complex compounds The naming of any organic compound relies on the name of normal parent hydrocarbon from that it has been derived. IUPAC system
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