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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 volumne of 10.83 M HNO3 is required to prepare 683 mL of a 1.9 M HNO3 solution? Answer in units of mL
what is AAS
Formic Acid or Methanoic acid (HCOOH) Formic acid is the very first member of monocarboxylic acids series. It takes place in the sting of bees, wasps, red ants, stinging nettle
Q.Waht are Standard Temperature and Pressure? Ans. The agreed set of conditions for comparison of gas volumes is called standard temperature and pressure (abbreviated
how can i make an assignment on this topic?
If molecular mass and atomic mass of sulphur are 256 and 32 respectively, its atomicity is: (1) 2 (2) 8 (3 )4 ( 4)16 Ans: 8
A monosaccharide A has a molecular weight of 150 Da. The two stereoisomers B and C that are both optically inactive form when A reacts with NaBH 4 . Illustrate the structures o
Physical properties of nitroalkanes
on what basis basic radicals are separated into six groups ?
Chemical Kinetics of the Peroxodisulfate Ion The peroxodisulfate ion is one of the strongest oxidants that are called, although the oxidation reaction is relatively slow.
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