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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.
what is hydrogen?
concentration on acetic acid
An electron has principal quantum number 3. The number of its (i) sub-shells and (ii) orbitals would be respectively: (1) 3 and 5 (2) 3 and 7 (3) 3 and 9
I want to know about law of inverse proportion clearly.
Br2(g)=2Br(g) dG=161.69KJ/mol at 298.15K Find kc and kp.
explain the merits and demerits of calomel electrode
Bond strength in hydrocarbons As much shorter is the bond size, the greater is the compression among molecules atomic nuclei and therefore greater is the strength of that bond.
Which of the following is isoelectronic with carbon atom: (1) Na + (2) Al +3 (3) O 2- (4)N + Ans: N +
whats the pH if all i know "5.00mL of 1.30M HCl diluted to 0.490L "
In order to additional explore the biochemistry of MSG action; we'd require having an aqueous buffer wherein to work. For this question, assume that you require making an 80 mM buf
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