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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.
Q. Explain laws of Electrolysis? Ans . A spontaneous reaction takes place by itself. Some redox reactions are not spontaneous. In a no n-spontaneous redox reaction ,
The nucleus of an atom can be assumed to be spherical. The radius of the nucleus of mass number 7 is given by 1.25x 10 -13 A 1/3 cm Radius of atom is one A. If the mass number
Fe(atomic number = 26) atom has the electronic arrangement: (1) 2, 8, 8, 8 (2) 2, 8, 16 (3) 2, 8,14, 2 (4) 2, 8, 12, 4 Ans: 2, 8,14, 2
what organic compounds can be separated by simple distillation
how it carries in a reaction?
What are the systems for which concept of continuum is not applicable and why?
If lipids are mixed with water, what aggregates can they form? Explain two characteristic superstructures which are commonly found in biological systems, containing our food. How i
example of two component with different composition
Q. Bridging group in nomenclature compounds? A bridging group is indicated by putting the Greek letter 'p' immediately before its name and separated by hyphens from other ligan
How does math relate to electrons and ion formation?
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