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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.
Bond order is the number of chemical bonds between a pair of atoms. For example, in diatomic nitrogen N≡N the bond order is 3, while in acetylene H-C≡C-H the bond order between the
Which of the following configuration is correct for iron : (1) 1s 2 , 2s 2, 2p 6 , 3s 2 , 3p 6 ,, 3d 5 (2) 1s 2 , 2s 2 , 2p 6 , 3s 2 ,3p 6 , 4s 2 , 3d 5 (3)
mixture of sulphur carbon and kmno4 is named what
what are diff ways to express conc. of solution
The equation Δ x Δp ≥ h/ 4Π shows: (1) de-Broglie relation (2) Heisenberg's uncertainty principle (3) Aufbau principle (4) Hund's rule ans: Heisenberg'
account for the effects of solvents on the wavelength of absorption of the acetone in terms of the hydrogen bonding properties of the solvent used
Classify phylum protozoa upto classes giving characters and suitable examples.
Position isomerism: It is due to the difference in the position of the substituent atom or group or an unsaturated linkage in similar carbon chain. A. Carboxylic, aldehydes
Bakelite: It is thermosetting plastics which are most widely used and the most important plastics. Preparation: It is formed by condensation reaction of phenol an
WHAT ARE THE LIMITATION OF THROPE REACTION?
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