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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.
I am trying to figure out: How many H atoms are in 175 mL of 3.5 M H3PO4?
how is a peptide bond made through dehydration using a chemical equation?
what do you mean by homologous series .
Q. Explain about beta radiation? The second common kind of radiation is beta radiation which consists of high-energy electrons called beta particles (β -particles).
Q. Uses of Aluminium? Aluminium exhibits useful properties of low density, high thermal and electrical conductivity, and good corrosion resistance with non-toxic nature of the
A hypothetical molecule, X–Y, has a dipole moment of 1.48 D and a bond length of 161 pm. Calculate the percent ionic character of this molecule
DNA nucleotides Adenine + Deoxy ribose sugar + Phosphate → Adenosine phosphate Guanine
1000
explain curie progogine principle
how to caculate n- factor in equivalent weight
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