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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.
Properties of Catechol 1. Catechol is a colourless crystalline solid, its melting points is 105°C. 2. Catechol is soluble in water. 3. Catechol is exaggerated on exposure
What is gattermann Koch reaction?
Visualisation of hybrid orbitals -C atomic orbitals Hybrid orbitals are the result of a model which combines atomic orbitals on a single atom in the ways that lead to a new se
explain manufacturing process of westron also explain its advantages and disadvantages
1 gram of pure sodium carbonate is dissolved in water and the solution is made up to 50 ml of this solution 50 ml of 0.1 N HCl is added whose volume is 50 ml and the mixture furthe
volatile liquid is placed in a open container for 15 minutes should you expect its mas to
Define the both - Direct extrusion and Indirect extrusion Direct extrusion: Billet is placed in a container and forced through the die by a piston. Indirect extrusion:
what is relative atomic mass
Q. Show the solubility of double salts? The solubility of double salts of lanthanides such as 2Ln (N0 3 ).3Mg (N0 3 ) 2 .24H 2 0 and Ln2 (S0 4 ) 3 . Na 2 S0 4 .xH 2 0 increase
A substance that has a molecular structure built up chiefly or completely from a large number of similar units bonded together.
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