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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.
how does chemical bonding takes place?
The ionisation potential of a hydrogen atom is -13.6 eV. What will be the energy of the atom corresponding to n= 2 . (1) -3.4 eV (2)-6.8 eV (3) -1.7 eV
The energy of an electron of 2py orbital is: (1) Greater than that of 2p x orbital (2) Less than that of 2p x orbital (3) Equal to that of 2s orbital (4) Same a
When an electron revolves in a stationary orbit then: (1) It absorbs energy (2) It emits radiation (3) Its energy remains constant (4 )It gains kinetic energy Ans:
Nucleophilic addition reactions: While the addition reaction takes place on account of the initial attack of nucleophile, the reaction is known as a nucleophilic addition react
Define Degrees of freedom - phase rule and phase diagrams? Consider a system in an equilibrium state. In this state, the system has one or more phases; each phase contains one
(a) Using Lewis structures to describe your reasoning, describe why the following ions have different bond angles: ClO2 - and NO2 - (b) Given that the spatial arrangement of a
Theory of conductomaetric titration NH4cl vs NaOH
Principle of chromatography - Purification of organic compounds The method of chromatography is based on the difference in the rates at which the components of a mixture move t
1s 2 , 2s 2 , 2p 6 3s 1 shows configuration of: (1) Al 3+ in ground state (2) Ne in excited state (3) Mg + in excited state (4) None of these Ans: Mg + in
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