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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 exact process for the whole differential extraction?
Aromatic compounds benzoic and non benzoind
how to calculate the n factor for redox reaction involving complex scenarios and more than two exchanges..
what is the theoretical background of the topic?
MOLE CONCEPT
The charge of an electron is -1.6 x10 -19 C. The value of free charge on Li + ion will be: (1) 3.6x 10 -19 c (2) 1x 10 -19 c (3) 1.6 x 10 -19
Aufbau principle is obeyed in which of the following electronic configurations: (1) 1s 2 2s 2 2p 6 (2) 1s 2 3p 6 3s 2 (3) 1s 2 3s 2 3p 6
ClCH 2 CH 2 CH 2 COPh + Methanoic acid ----------------> CH2-(CH2)-CH2-CO-C 6 H 6
ABAOUT ANY MAGNATIC CALCULATION OF TRANSAYION ELEMENT.
Q. Show the Properties of diborane? Diborane is a colourless gas (b. p., 183K). It is rapidly decomposed by water with the formation of H 3 B0 3 and H 2 : B 2 H, + 6H 2 0 -
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