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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.
what is the principal of radiometric titration
The atomic number of an element having the valency shell electronic configuration 4s 2 4p 6 is: (1) 35 (2) 36 (3) 37 (4) 38 Ans: 35
Stability of gem diols lies on the following factors: (a) Steric hindrance by +I group around α-carbon decreases the stability of gem diols. +I group decreases stability of gem
How vilsmeier haack reaction occur
LIST METALIC AND NON METALIC ELEMENTS
Given "X" could be any element determine the charge on ''X'' given the following chemical formula: X3P
hoe to find electronic configuration of elements
Q. Isomerism in Coordination Compounds? You have already learnt about isomerism in your earlier studies. The phenomenon of isomerism is not restricted to organic compounds only
Name the most basic amino acid a) The most basic amino acid is arginine. It has the highest isoelectric point. b) Glycine is not chiral and therefore it cannot be optically
principles of GCMS
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