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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.
OXYGEN Oxygen is the second most electronegative substance after fluorine, and forms thermodynamically stable compounds with usually all elements. It rivals fluorine in the abil
Q. Basic tests for milk analysis? The Federation R&D has developed these tests stepwise and these should be done in the same sequence along with the blank, good milk. Let us le
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the decomposition of nh3 on a platinum surface is a zero order reaction. what are the rates of production of n2 and h2 if k+2.5*10-4 mol-1 lsec-1?
Describe this blocking by drawing the interaction between water and the catalyst analogous to that of task 1 of this problem. If a metal catalyzes the hydrogenation of alk
my question is what is difference between relative atomic mass and atomic mass unit.
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