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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.
LITHIUM AND BERYLLIUM MARKEDLY DIFFERENT FROM OTHER MEMBERS OF THEIR RESPECTIVE GROUP?.
get calcium EDTA from disodium EDTA and calcium which in complexomteric reaction. how mechanism of making ??
What is meant by a link solution ?
Ninhydrin test- test of proteins Ninhydrin test : This test is specified by all proteins. While a protein is boiled along with a dilute solution of ninhydrin, a violet colour i
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Close to 12.2 billion metric tons of ethylene glycol (EG) were produced in 2000, which ranked it the twenty-sixth most produced chemical in the nation that year on a total mass bas
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Acidic nature of monocarboxylic acids (1) Cause of acidic nature (a) A atom of carboxylic acid may be illustrated as a resonance hybrid of the following structures.
how to calculate the equivalent weight of an ion
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