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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.
Explain significance of orthogonality rule
What property command to water soluble vitamins permits water solubility Ans) Because of 1]OH bond between them 2] polar componets 3] Availibility of in nature
WHEN DISTORTION OCCUR?&HOW IT WORKS?
laboratory preparation, chemical properties and uses of methylamine, benzamide and benzoic acid
tie line explain in with the help of phase rule
Q. Show Redox Reactions as Electron Transfer? Ans. Oxidation is a process where electrons are lost, and reduction is a process where electrons are gained. For example,
Bromination of Toluene in presence of light or heat gives benzyl chloride, but chlorination of benzene in presence of light gives benzene hexachloride. Why?
observation table with solution
what is reverse hyperconjugation? explain with an suitable example....
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
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