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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 number of orbitals in the fourth principal quantum number will be: (1) 4 (2) 8 (3) 12 (4) 16 Ans: 16
Uses of Acetic Acid - Carboxylic acids (a) Acetic Acid is used as a solvent and a laboratory reagent. (b) Acetic Acid is used as vinegar for table purpose and for manufactur
How to find the atomic structure of H
Explain in words why hydroboration leads to anti-Markovnikov addition of hydrogen whereas most electrophilic addtions to alkenes result in Markovnikov addition.
I think it''s funny how you guys say that you''re experts, but on the periodic table on the site you have the noble gases listed as inert elements. If whoever created that page act
The formation Alkenes by the dehydration of alcohols (using concentrated H 2 SO 4 ) the hydrogen atom will be separate (to remove as water) from the adjacent carbon atom correlated
Sodium alkyl sulphates - Oils and Fats These types of detergents are sodium salts of sulphuric acid esters of long chain aliphatic alcohols consisting of generally 10 to 15 car
project&objectives
Since fluorine is very electronegative as a result hydrogen develop a very positive character. As a result the H-bonding is very tough because of large difference in electronega
The bond energy of an O- H bond is 109 kcal mol 1. When a mole of water is formed from H and O atoms, then 218 kcal is released. Two O-H bonds are there is H2O so 2*109 kcal an
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