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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.
determination of transport number by hittorfs method.
Illustrate the salient aspects of ionic and metallic bonded crystals. Properties Ionic Metallic Bonding Force The
240 g of water at 20 degree C are mixed with a sample of iron at 500 degree C. The final temperature of the system is 42 degree C. Find the mass of the iron sample
Why alcoholic acidity express in terms of sulphuric acid
mechanism of make of hexane-1,6-dioic acid by Nitric acid
The number of appositively charged ions surrounded a certain ion in an ionic crystal lattice is known as co- ordination number.
The total number of orbitals in an energy level designated by principal quantum number n is equal to: (1) 2n (2) 2n 2 (3) n
Table lists data for water, crystalline sodium thiosulfate pentahydrate, and several sodium thiosulfate solutions. Find ΔH to the nearest 0.01 kJ for the dissolution of 5.00 g of
construction and working of secondary cell
Hybridisation in Organic Compounds (1) The method of mixing atomic orbitals to form a set of new equivalent orbitals is known as hybridisation. There are three kinds of hybridi
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