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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.
Burgers vector in screw dislocation The Burgers vector, often signified by b, is a vector that shows the magnitude and direction of the lattice distortion of dislocation in a
Homolysis bond fission or Homolytic (i) In homolysis bond, the covalent bond is broken in such a way that every resulting species gets its own electron. This is apt to the crea
Q. What are the De Broglies waves? Bohr anticipated that hydrogen's single electron could orbit at only specific distances from the atom's nucleus. When the electron is in the
Uses of methane - Alkanes (1) In the development of compounds such as formaldehyde, methyl chloride, methyl alcohol, chloroform, carbon tetrachloride, etc. (2) In the prepar
Position of the substituent - IUPAC system of nomenclature Number of the carbon atoms in the base chain like 1, 2, 3,....... etc. starting from the end that gives lower numb
Fast reactions are those reactions that occur instantaneously. A fast reaction depends upon the reaction rates. These reactions are so fast that they occur as soon as the reactants
Q. How to evaluate mass number? An isotope of an element is recognized by its mass number which is the sum of the number of protons and neutrons in the atom's nucleus. Mas
Show by means of equation and reagent butanoic acid is formed from propyne
WHAT IS THE INITIAL CONCENTRATION
WE ARE WONDERING IF WE GOT THE ANSWER RIGHT V=d/M 0.8 G/Ml / 100G =400G
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