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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 is meant by the term Valence
CARBON, SILICON AND GERMANIUM With the valence electron configuration s 2 p 2 the nonmetallic group of elements 14 may form compounds with four tetrahedrally directed covalent
Copper crystallizes into a FCC structure and the unit cell has length of edge 3.61 x10-8 cm. Calculate the density of copper if the molar mass of Cu is 63.5 g
why carbonate salts are insoluble in water
Perfect gases are assumed to be comprised of infinitesimally small particles and to interact only at the point of collision. At intermediate pressures, the volume of the gas become
what is frenkel defect ?
Structure of liquids: Liquids have a limited degree of short-range order and are most adequately described in terms of a radial distribution function. The probability of findin
why is carbon valency four
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