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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.
Nitrogen has the electronic configuration 1s 2 , 2s 2 , 2p 1 x , 2p 1 y , 2 p 1 z and not 1s 2 , 2s 2 , 2p 2 x , 2p 1 y , 2 p 0 z which is determined by: (1) Aufb
what can be formed by sodium reacting with epsum salt
which is more acidic 3 floro pentonoic acid or 3 nitro pentonoic acid
Bond-line Notation of organic compounds Occasionally, the bonds in between carbon atoms are denoted by lines. For instance, n -hexane has a continuous chain of six carbon atom
Q. Explain Extraction of Sulphur? The most important method for the extraction of sulphur from native deposits is the frasc process developed by Herman frach in 1891. It consis
Explain about the Defect breakdown It is because of cracks and pores at the surface. Moisture from atmosphere can collect on the surface and result in breakdown. Glazing is
For azimuthal quantum number l= 3 , the maximum number of electrons will be: (1) 2 (2) 6 (3) 0 (4) 14 Ans: 14
commercial cells
1.why hardness Bore water less than sea water?
Ethyl bromide can be converted into ethyl alcohol using- Moist silver oxide or dry silver oxide?
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