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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.
Hello. Do you know the rubric of what I need to know about chemistry because I am taking Chemistry this fall and I would like to know the basics
What is the purpose of zone refining? In a binary phase diagram (pressure omitted), what is the maximum number of phases which can coexist for at least one degree of freedom?
Why phenol does not react with sodium carbonate & sodium bicarbonate? Reason: This is because Phenol is less acidic than H 2 CO 3 and hence the reaction doesnt takes place.
In lab, you're having fun along with buffers based onto a 0.1 M solution of sodium phosphate at pH7.0. Into this system, there are three of pK A s as: 12.7, 7.21 and 2.12.
I have the following reactions (1)NaOH+CO2+M=NaHCO3+M, K1 (2)NaHCO3+H=Na+H2CO3, K2 (3)2NaHCO3+M=(NaHCO3)2+M, K3 ki''s are the rate constants. Suppose NaHCO3 is a dominating constit
how many number of electrons are possible in the valence shell of metals
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Grapes The components of grapes and grape products believed to play a significant role in preventing or delaying the onset of diseases including cancer and cardiovascular diseas
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