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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.
This is an acid-catalyzed addition to the double bond much like hydration, except that an alcohol rather than water is the nucleophile that reacts with the carbocation intermediate
a metal forms 2 oxides. the higher oxide has 80% metal. 0.72g of lower oxide gave 0.8g of higher oxide when oxidised. show that law of multiple proportion is valid?
whats is surfactant and its applications in cloud point extraction ?
The frequency of radiation emitted when the electron falls from n= 4 to n=1 in a hydrogen atom will be (Given ionization energy of H = 2.18x 10 -18 J atom-1 and h= 6.625x 10-
what is the definition of glucogenesis?
what is the use of d-block elements
Q. Illustrate Structure of the Water Molecule? Ans. A water molecule is composed of two hydrogen atoms and one oxygen atom covalently bonded together. The following anim
definition of milli equivalent
Calculate the activity of nuclides: Problem: 100 mg piece of a gold ornament containing 10% copper as impurity was irradiated with thermal neutrons at 2.1×10 11 n/cm 2
Polyglycolic acid (PGA) : It is acquired by the chain polymerisation of cyclic dimer of glycolic acid, OH-CH2-COOH.
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