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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 the uses of NH4Cl,NH4OH and HCL,H2S in qualitative analysis?
A sample of caco3 and mgco3 weighing 192 g is ignite to constant weight of 10 g. calculate sample composition.
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how do you convert decimals into scientific notations?
Applications of potentiometry: One of the most common and earliest applications of potentiometry is pH determination, and titration for the determination of electro active spe
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A bond with maximum covalent character between non-metallic elements is formed: (1) Between identical atoms (2) Between chemically similar atoms (3) Between atoms of wide
Normal 0 false false false EN-IN X-NONE X-NONE p x orbital can accommodate : (1) 4 electrons
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