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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.
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Why can''t glucose exist as a gas? What properties make this so?
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As already discussed, the reduction of the metallic oxide usually heating it with some reducing agent such as carbon, carbon monoxide, hydrogen or some other metal. The reducing ag
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what is the classification, applications and structures of azo dyes? how can they be removed from textile and other industrial effluents by semi-interpenetrating networks ?
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