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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.
(i) Use valence shell electron pair repulsion theory (VSEPR) to predict the shape of the molecule comprising oxygen, nitrogen and fluorine atoms, which has the formula ONF, and whe
The ketone is more stable than its enol Because the ketone is more stable than its enol, more energy must be expended for it to ionize. Consequently, the ketone is less aci
Q. Show Anomalous Behaviour of Oxygen? Oxygen differs considerably from the rest of the family members. Small size, very high electronegativity and non-availability of d-orbita
determine the no of atom in 4.5g of k
consider the reaction: Mg(s) +2H _Mg(aq)+H2(g).Calculate the standard electrode potential.
There are two conditionfor foramtion of anions a) High Electron affinity b) Small size Less charge of an atoms form anion more simply
defnition and example
discovery of neutron becomes very late because
what the uses of NH4Cl,NH4OH and HCL,H2S in qualitative analysis?
Ingrain dyes (developed dyes) - Ingrain dyes are those that are synthesised straight on the fabric. Instances of this type of dyes are azo dyes. In this the fabric is wrapped up
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