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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.
styx code of B4H10
Uses of Acetic anhydride (a) Acetic anhydride is used as an acetylating agent. (b) Acetic anhydride is used for the detection and estimation of hydroxyl and amino group.
chemical equation of K2CO3+CH#CH@OH+I2
#how to balance equations
Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
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how to find out oxidation state?
Ether formation - Hydrocarbon Phenol reacts along with alkyl halides in alkali solution to make phenyl ethers (Williamson's synthesis). The phenoxide atom is a nucleophile and
Calculate the pressures required to achieve a density of 220 g dm -3 , 330 g dm -3 , and 440 g dm -3 at temperatures of 305 K and 350 K. Properties, like the solvent powe
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