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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.
Explain about Parke Process? Parke method for refining lead, which is also a concentration process for silver, relies upon the selective dissolution of silver in molten zinc.
Can I get a compound from crude extract of plant by NMR and GC-MS?
Chemical Properties Proteins - Oxidation Oxidation : Proteins are oxidised on putrefaction and burning. The products comprise amines, nitrogen, carbon dioxide and water. The un
Bromination of Toluene in presence of light or heat gives benzyl chloride, but chlorination of benzene in presence of light gives benzene hexachloride. Why?
Why bromoethane are insoluble Because only two layers form, two of the three substances are mutually soluble. we know that water and bromoethane are insoluble-they form two lay
Application of mesomeric effect
Necessary Precautions for Quick Vinegar Process In this process, the following precautions are necessary: a. The concentration of the ethyl alcohol could not be much more th
The equilibrium constant Kp=4 at 1993K for the reaction H2+CO2->H2O+CO. INitially H2 and CO2 having 0.8 moles were injected in 5l flask. Find equilibrium concentration of CO2.
what is the relationship between the rate of cooling and the size of crystals?
Calculate the free energy change of following reaction at298 kelvin H2+I2=2HI if the enthalpy change is 51.8816kj and the entropy change is 166.15j is this reaction thermodyanamica
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