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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.
radioactive decay order
Why is Zinc not extracted from ZInc oxide throgh reduction with CO?? Ans) Reducing agent should have more negative ΔG value. In case of zinc oxide ,Zn has more negative ΔG value t
The number of neutron in tritium is : (1) 1 (2) 2 (4) 3 (4) 0 Ans: 2
verify that less than 5% of the reactants have been consumed
How are the enzymes created in eukariotic cells?
Anomalous behaviour of boron
The concentration of hydrogen ions in solution affects the enzyme activity. Every enzyme has maximal efficiency under an optimum pH. As pH is one of the factors for the denatura
What is heat atomisatin? Solution : Heat of atomisation or enthalpy of atomisation is the energy required to dissociate one mole of a given substance into atoms.
What is inductomeric effect with example and what is difference between inductive and inductomeric effect
how can be synthesise active methylene group contining compound
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