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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.
how to determine the percentage of association or dissociation in a solution?
tests for the presence of iodoform
Free-radical mechanism: Free-radical polymerisation is started by organic peroxide or other reagents that decompose to give free radicals.
Uses of glycol
PbO2 + Cl_ gives Pb(OH)3_ + ClO_
advantages and disadvantages of westron
What is purity criteria.
characteristics of irreversible reaction
The following sequence of reactions was used to synthesis compound F. In the first three steps, compound C is produced which is then used in the final step to form the final produc
The number of orbitals in 2p sub-shell is : (1) 6 (2) 2 (3) 3 (4) 4 Ans: 3
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