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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.
Liquid-liquid extraction is used to separate acetone and MIBK. A mixture of acetone and MIBK is fed to a mixing tank at a rate of 100 kg/min. Pure water is also fed to the tank and
Magnesium is the lightest of the structural metals. While this low density is an attractive property, magnesium also has a high corrosion rate that has often been seen as a disadva
Atomic emission spectrometry: In atomic emission spectrometry (AES), a reproducible and representative amount of the sample is introduced into an atomization-excitation source
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the periodic table
Physical properties of Adipic Acid (a) Adipic Acid is a white crystalline solid. Its melting point is 150°C. (b) Adipic Acid is fairly soluble in alcohol and ether but less
What is linear geometry The beryllium (Be) bears two groups, and thus has linear geometry. The H-Be-H bond angle is 180°.
Stability of gem diols lies on the following factors: (a) Steric hindrance by +I group around α-carbon decreases the stability of gem diols. +I group decreases stability of gem
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