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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 ARE THE LIMITATION OF THROPE REACTION?
Q. What are the characteristics of bases? Ans. Common bases are borax, baking soda, and antacids. These are some characteristics of bases: They taste bitter
Which one of the following configuration represents a noble gas: (1) 1s 2 , 2s 2 , 2p 6 , 3s 2 , (2)1s 2, 2s 2, 2p 6 , 3s 1 (3) 1s 2 , 2s 2 , 2p 6 ,
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How does math relate to electrons and ion formation?
discuss the structure of beryllium chloride Becl2.
How I write chm practice khata
Test of proteins - Biuret test (i) Biuret test : By adding a dilute solution of copper sulphate to alkaline solution of protein, a violet colour is made. This test is because o
Hydrolysis of an ester into acid and alcohol can be done by acid or alkali. which is the best method and why?
procedue of Ni in banaspati ghee
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