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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.
Electronegativity may be described as the power of an atom to attract electrons to itself in a chemical bond. It is the most important chemical parameter in calculating the type of
OXYGEN Oxygen is the second most electronegative substance after fluorine, and forms thermodynamically stable compounds with usually all elements. It rivals fluorine in the abil
how do you answer organic chemistry based questions
Vapour phase cracking - Hydrocarbon In this method, gas oil or kerosene oil is vaporized in vapour phase. The temperature is reserved 600 - 800 o C and the pressure is approxim
properties of trihydric alcohol.
Explain carbocation intermediate When 3-methyl-1-butene undergoes acid-catalyzed hydration, rearrangement happens because carbocation intermediates are included. (See the solut
Physical Properties of Oxalic Acid (a) Oxalic Acid is a colourless crystalline solid. It contains two molecules of water as water of crystallisation. (b) The hydrated form h
Explain in detail about the Chemical vapaor deposition Chemical vapaor deposition (CVD) is a chemical process used to produce high-purity, high-performance solid materials. P
What is +M and -M effect?
Anti-Malarials: Malaria is very wide spread infectious disease, initiate by sporozoa of genus plasmodium. It is characterized clinically through anaemia, periodic fever, enlar
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