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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.
Matrix modifier method: GFAAS is a much more sensitive as compared to flame AAS and requires a very small sample size. More so, it does not require any sample preparation; eve
sourses of errors
When an electron jumps from lower to higher orbit, its energy : (1) Increases (2) Decreases (3) Remains the same (4) None of these Ans: Increases
Uses of Iodoform or tri-iodomethane (a) Iodoform is utilized as a fire extinguisher under the name pyrene. Dense vapours form a protective layer on the burning objects and avoi
Q. Explain Le Chtelier's Principle Ans. Consider the equilibrium reaction of: A + B -> C + D The forward reaction occurs when A and B combine to form C and D: A +
Acidic Nature of Phenol - Hydrocarbon The acidic nature of phenol is observed in the following: (1) Phenol changes blue litmus to red. (2) Highly electropositive metals r
what is rosanance in benzene
I need a aim for my assinment
(a) Discuss, with the aid of diagrams, and with suitable examples, the chemistry (including half-cell reactions), construction and principles of the following electrode types: (
explain vsepr thheory
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