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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.
Q. Significant figures of the number of digits? Significant figures of the number of digits reported in a measurement signify how precise the measurement is. The further di
What is the reliablitiy of redox titrations?
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what are the differences between positive and negative mesomeric effect
Smell - Physical characteristics of carbonyl compounds Along with the exception of lower aldehydes that have unpleasant odours, aldehydes and ketones have usually pleasant smel
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can dipole induce dipole forces present between non polar atom?
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Formaldehyde: Formaldehyde is the initial member of the aldehyde sequence. It is lie in green leaves of plants where its presence is supposed to be due to the reaction of with w
assingment on glycogenolysis
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