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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.
In the industrial production of sulphuric acid, SO 3 is carefully reacted with water: SO 3 + H 2 O → H 2 SO 4 any excess SO 3 giving rise to what is called oleum, a solut
sodium does not react with a) Carbon b) Nitrogen c) Hydrogen d)both a an b
5
The base "G" in DNA is guanine. a 15 ug sample of guanine in excess oxygen resulting in 21.84 ug of CO2, 4.47 ug of H2O, and 22.83 ug of NO2. How many grams of carbon does 15 ug
is relation a=2r+ + 2r- correct for bcc
Discuss the ion exchange process of water softening. Give an account of the variety of mechanisms of Lubrication. Write notes on bulk and solution polymerization techniques.
#1.draw the structural formula for ethylcyclopentene
explain the principle of EDTA method
how do we estimate nicotine in tobacco qualitatively in lab by simple chemical test?
alloy formation
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