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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.
show the characteristic of p-block element
Boron The only nonmetallic element in group 13, boron has a strong tendency to covalent bonding. It's lonely complex structural chemistry arises from the (2 s )2(2 p )1 configur
reactions for preparation of westron
Merits of Atomic fluorescence spectrometry: Merits of the technique involve extremely low detection limits for favourable elements and the possibility of handling solid, liqui
What are the theoretical physical properties of esters?
Q. Describe Water and Heavy Water? Water, H 2 O, the simple hydride of oxygen is a unique compound. It has extraordinarily high melting and boiling points compared to the other
what is diagonal relationship?
The number of unpaired electrons in 1s 2 2s 2 2p 4 is: (1) 4 (2) 2 (3) 0 (4) 1 Ans: 2
In the anaerobic fermentation of grain the yeast Saccharomyces cerevisiae digests glucose from plants to create the products ethanol and propenoic acid by the following overall rea
what are differences and similarities between covalent bond and electrovalent bond
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