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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.
An atom with atomic number 20 is most likely to combine chemically with the atom whose atomic number is: (1) 11 (2) 14 (3) 16 (4) 10 An
The compound in which cation is isoelectronic with anion is : (1) NaCl (2) CsF (3) NaI (4) K 2 S Ans: K 2 S
Anomalous behavior of Fe
Nitrogen atom has an atomic number of 7 and oxygen has an atomic number 8. The total number of electrons in a nitrate ion will be: (1) 8 (2) 16 (3) 32
Why is the total energy of a many-electron atom not equivalent to the sum of the orbital energies for every electron?
what r metal nitrosyls and metallocenes
Q. Describe about Coordination compounds? The complexes show a wide variety of physical and chemical properties which are quite different from normal salts. These differences
what is wet test for acid redicals?
The tris(monothiocarbamato)iron(III)complex shown to the right undergoes conversion from low to high spin state with an increase in temperature. This can be monitored by measurin
#question.which configuration is more stable,p3 or p6
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