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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 are the physical properties of acetic acid?
Nitrogenous base: These are heterocyclic organic compound that comprise two or more nitrogen atoms in ring skeleton. These are called bases as the lone pairs of electrons on th
Explain the Winnowing and Primary processing of wheat Winnowing: In this process, the impurities are separated on the principle that their density differs from that of the
Methods yielding mixture of amines - Hofmann's method Hofmann's method: The mixture of amines (1°, 2° and 3°) is made by the alkylation of ammonia along with alkyl halides.
Talcum powder: Talcum powder is utilized to decrease impatience of the skin. Talcum powders such as face powders comprise talc (Mg 3 (OH) 2 Si 4 O 10 ) Chalk, zinc stearate an
If wavelength of photon is 2.2x10 -11 m, h= 6.6x 10 -34 J-sec, then momentum of photon is: (1) 3x 10 -23 kgms -1 (2) 3.33x 10 22 kgms -1 (3) 1.452x 10-
Molecular View of Solution Formation See the Result by zoom button Ionic Solution
Polysaccharide or Starch and cellulose They are polymer of monosaccharide. The most significant polysaccharides are starch and cellulose. They have a general formula that is (C
Calculate the solubility product of AgCl. Ag 5- and Ag 10- nanoclusters having of metallic silver but nevertheless have standard potentials dissimilar from the potential of
Benzene hexa chloride reaction
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