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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.
name the acid present in ant sting and give its chemical formula also give common method to get relief from the discomfort caused by ant sting
classification of gels
Explain in words why hydroboration leads to anti-Markovnikov addition of hydrogen whereas most electrophilic addtions to alkenes result in Markovnikov addition.
How do I cite information that I get from this website? Specifically, I''d like to know what textbook this comes from: http://www.expertsmind.com/topic/chemistry/solvent-extractio
Q.How can we determine Concentrations of Solutions? Ans. The concentration of a solution is the quantitative expression of the amount of solute dissolved in the solution.
Write a sort note electronic displacements in a covalent bond ?
Why 2-methyl propanal gives canizzaro Rex.
Hittorf Method of determing transport numbers
The shape of d xy orbital will be: (1) Circular (2) Dumb-bell (3)Double dumb-bell (4) Trigonal Ans: Double dumb-bell
Why magnesium does not impart any colour to Bunsen flame while calcium does
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