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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.
Which of the following sets of quantum numbers is not allowed : (1) n=1, l=0,m=0 s= +1/2 (2) n=1, l=1,m=0 s= -1/2 (3) n=2, l=1,m=1 s= +1/2
GROUP 13: ALUMINUM TO THALLIUM The substance aluminum, indium, gallium and thallium have valence electron configurations (ns) 2 (np) 1 and for the lighter elements their chemis
Draw the important resonance contributors for the benzenoium intermediate in the bromination of aniline and explain why ortho, para substitution predominates ?
reaction of cycloalkane??
why 4f electrons do not take part in bonding?
The Vermont Wind Assessment Program led by Vermont Tech has measured the wind velocity at 25 locations in the state of Vermont in 2005 and 2006 . The results are provided in the
Difference between liebermann reaction and liebarmann nitroso reaction
what are the applications of coulumetry ?
Alkane is a organic compound which having single bond between c-c i.e alkane is a saturated compound.
What will be de-Broglie wavelength of an electron moving with a velocity of 1.2 x 10 5 ms -1 : (1) 6.068x 10 -9 (2) 3.133 x 10 -37 (3) 6.626x 10 -9
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