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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.
The tetrahedral arrangement of four ligands surrounding the metal ion may be visualized. It is clear that in tetrahedral field, none of the orbitals point exactly towards the ligan
Q. Hybridisation and the magnetic properties of the complex? Pauling showed that there is a direct correlation between the type of hybridisation and the magnetic properties of
When 6.85 grams of the Sr(OH)2.xH2O hydrate are dried in an oven, 3.13 grams of anhydrous Sr(OH)2 are formed.whats the value of x..please answer asap
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show me the procedure for the separation of basic radicals
why they are called noble gases
Saturated and unsaturated hydrocarbons The compounds of carbon and hydrogen in which carbon atoms are linked to each other by single covalent bonds(C-C) are known as alkanes. T
What isbrutherford contribution to thr eludication of atomic structurr
Identify an equation that describes some chemical process. Your equation should have at least two parameters, at least one of which should contribute in a non-linear way. Here
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