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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.
Explain cis- and trans-3-hexene Both cis- and trans-3-hexene should give the similar one alkyl halide product when they react with HI, and both would undergo catalytic hydroge
Energy difference is maximum between which of the consecutive energy levels in an atom? solution) According to the line spectrum of hydrogen maximum energy is there between FIRST
Uses of Acetone - Aldehydes and Ketones (a) It is used as a solvent for cellulose acetate, cellulose nitrate, celluloid, lacquers, resins, etc. (b) It is used for storing ac
Q. Can you describe Cream Foams? Cream, with a fat content of at least 30 per cent, can be beaten to form foam. However, it is observed that a cream with 36 per cent fat can be
CACO3 CAO+CO2 IF CAO IS ADDED EXTERNALLY WHAT WILL BE THE CHANGE{WILL FWD REACTION INC OR BACKWARD REACTION INC}AND WHY ? Solution) Backward reaction, due to Le Chatelier''s
what is the name for the following compound,CH3-C=C-CH-CH=CH2
When heated calcium hydroxide as well as ammonium chloride reacts to produce water vapor ammonia gas and solid calcium chloride. Presume 5.00g of calcium hydroxide as well as 10.00
separation of metal
Dislocations-Linear Defects Dislocations are abrupt alters in the regular ordering of atoms, along a line (dislocation line) in the solid. They occur in high density a
general physical properties of p block elements chemmical
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