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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.
Why is Zinc not extracted from ZInc oxide throgh reduction with CO?? Ans) Reducing agent should have more negative ΔG value. In case of zinc oxide ,Zn has more negative ΔG value t
how i can prepare assignment .
Alkyl ligands form metal carbon σ bonds. Usually they occur in conjunction with other organic ligands or CO, but may be achieved on their own, as in tungsten hexamethyl (1), and
how yield of ether is highest when the halide ion is displased from a primary rather than secondary or tertiary halide?
sources of errors in thermogravimetry
Q. What do you mean by Polymerisation Isomerism? This term is used to describe compounds having same empirical formula but different molecular compositions. The difference from
what is the graph between magnification and image distance for a convex lens..and how can we find the focal length for the lens using the graph? Ans) The distance between the len
Application of chemicals in Food preservatives
Dyes Dye is a synthetic and natural colouring matter that is employed in solution to stain materials particularly fabrics. All the coloured substances are not dyes. A coloured
what clinical enzymes of medicine?
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