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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 the Components approach to the phase rule? The derivation of the phase rule in this section uses the concept of components. The number of components, C, is the minimum
two containers are connected by a stopcock. gas A is at pressure 202kpa while gas B is at pressure 140kpa, what will be the resultant pressure when the stopcock is opened
All the elements of Group 13 form trioxides also known as sesquioxides of the formula, M 2 O 3 . Thallium forms stable Tl 2 0 also. The basic character of oxides increases down th
fiehes test means result if positive result always color change if negative color change or not
what is the cycle of caban dioxide and how it flow
How many grams of CO2 will be produced from burning 115.5 grams of C4H8 with 310.5 grams of oxygen given the following equation..... C4H8 + 4 O2 = 2 CO2 +4 H2O
I think you are talking about aniline(Nitrogen containing compounds) . If so then no, they do not undergo friedel craft as nitrogen donates its lone pair to form a complex and do
Q. Definition of Avogadros Hypothesis? Ans. Equal volumes of different gases at the same temperature and pressure contain the same number of molecules. At a given temperatu
what is the chemistry of reaction for NH4+ with SO4 2- and CO3 2- ?
NON-ELECTROLYTE SOLUTIONS Composition: A solution is a mixture of two or more substance; this consists of one or more minority substances, the solute(s), dispersed in a ma
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