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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.
tests for mixture of acid radicals
Evidence in favor of Kekule's structure 1. Benzene combines along with 3 molecules of hydrogen or three molecules of chlorine. It also collides along with 3 atoms of ozone to
#questionQ1. 0.28gm of CaCO3 was dissolved in HCl and the solution was made to one litre with distilled water. 100 ml of the above solution required 28 ml of EDTA solution on titra
i want some 25 exampels of nomenculature of complex coordination compounds
I have a question on hydrophobicity. I have a product called Neverwet that creates a hydrophobic surface on stuff. There''s a base and top spray. The top spray thats mainly acetone
what is the relevance of half filled and completely filled orbitals in ionisation enthalphy ditermination
I want to know about 3 laws of crystallography,there are Law of constancy of inter facial angles,Law of rational indices,Law of symmetry.
explain industrial manufacturing process of westron
Break point chlorination: It may be defined as the chlorination of water to such an extent that not only living organism but also other organic impurities in water are destroyed.
0.45 g of anhydrous oxalic acid is reacted with 50 ml of KMNO4 . Then normality of KMnO4 is??
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