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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 chemical properties of lactic acid?
i want some easy reactions of complexometric titration for my assignment......
Physical properties of Aromatic Nitro Compounds (a) Aromatic nitro compounds are insoluble in water although soluble in organic solvents. (b) They are either pale yellow liq
what do mean by colloids
I have the following reactions (1)NaOH+CO2+M=NaHCO3+M, K1 (2)NaHCO3+H=Na+H2CO3, K2 (3)2NaHCO3+M=(NaHCO3)2+M, K3 ki''s are the rate constants. Suppose NaHCO3 is a dominating constit
As compared to covalent compounds, electrovalent compounds generally have: (1) Low melting points and low boiling points (2) Low melting points and high boiling points (3
Dipole Moment - Applications of Hyperconjugation As hyperconjugation affects the development of charges, it as well affects the dipole moment in the molecule. The increase in d
DISCUSS THE WEAKNESSES OF THE VALENCE BOND THEORY AND CRYSTAL FIELD THEORY
free energy and spontaeity
1. Produce a figure with an appropriate figure legend of your SDS-PAGE gel that could be published in a scientific journal. Indicate all relevant information, e.g.origin, f
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