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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.
A red flame is produced when LiCl is heated. How can I determine which transition between the energy levels produces this colour?
Q. Show the applications in Bioinorganic chemistry? Bioinorganic chemistry or the study of the role of metal ions in biological cycles is mainly the study of some typical metal
The number of unpaired electrons in nitrogen is: (1) 1 (2) 3 (3) 2 (4) None of these Ans: 3
Silver mirror test and Fehling's solution test - Glucose (a) Silver mirror test : A combination of glucose and ammonical silver nitrate is warmed in a test tube. Presence of si
How can you identify the phenolic-OH gr. of an organic compound which also contain an electron withdrawing group?
Co-ordination covalent bond is produced by the mutual sharing of pair of electrons among two atoms contributed by only one of the combining atoms.
Explain the Effects of Temperature on multicomponent systems? For some of the derivations in this chapter, we will need an expression for the rate at which the ratio μ i /T var
Explain Lewis base and a nucleophile Species A is a. Carbon B is an electrophile. Carbon C is a leaving group towards carbon B but also a nucleophile towards carbon D. Carbon D
Q. Illustrate phase diagram? Ans. There are two things which influence phase change: 1. The pressure exerted on the surface of a substance. 2. The addition or rele
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