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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.
Interconversion of the resonance structures of carbon monoxide with the curved-arrow notation: Because the carbon in the structure on the left has a sextet of electrons, it
What are the Stages of heat treatment process All heat treatment processes comprises 3-main steps: (i) Heating of metal/alloy to the predetermined (definite) temperature.
What is the chemistry of nitration of naphthalene?
Physical properties of Nitro alkanes or Nitroparaffins (1) Nitro alkanes are colourless, pleasant smelling liquids. (2) These are sparingly soluble in water but enthusiastic
interpertation of dta
how yield of ether is highest when the halide ion is displased from a primary rather than secondary or tertiary halide?
explain how adsorption as a method of water treatment
Explain Carbocation The mechanism is a sequence of two Brønsted acid-base reactions. In the first (step a), the double bond is protonated to give a tertiary carbocation; in the
how do you convert mL/s to mol/s using the colume of oxygen at satp?
Write the structures of monomers used in the preparation of: a. Teflon b. PMMA
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