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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 cesium fluoride Compound (2), cesium fluoride, would be most likely to exist as an ionic species, due to Cs and F come from opposite corners of the periodic table.
This cycloaddition reaction involves sixteen electrons; hence, it must be suprafacial on one component and antarafacial on the other. Thus, it must be a [14s + 2a] or a [14a + 2s]
Need to know about atomic mass of clorine
For ns orbital, the magnetic quantum number has value: (1) 2 (2) 4 (3) - 1 (4) 0 Ans:0
why L-glucose not used in lab
titration curve or eak acid and eak base
Q. Development of off-flavours and objectionable taste in fats? Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation pro
is (NH4)2S react with HNO3?
Nitrenes - Organic Chemistry (1) The nitrogen analogous of carbenes are termed as nitrenes. (2) There is probability of two spin structure for nitrenes depending upon whethe
The interatomic distances in H 2 and Cl 2 molecules are 74 and 198 pm respectively. The bond length of HCl is : (1) 272 pm (2) 1
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