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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.
Q. How to balance a redox equation? Ans. Redox equations may be written and balanced by the ionic half-reaction method. Let's use the half-reaction method to balance the f
which typeof allene are optically active
Hydrocaborns
Match the compounds below with the type of bonding each predominately exhibit. Question 3 options: NaCO3 NaBr SOCl2 CH4 1. ionic bonding 2. covalent bonding
Uses of Dihydric Alcohols
boiler troubles
Anti-Malarials: Malaria is very wide spread infectious disease, initiate by sporozoa of genus plasmodium. It is characterized clinically through anaemia, periodic fever, enlar
Q. What are the uses of Oxygen? Oxygen is essential for life. Most life processes are based on oxidative metabolism: While the terrestrial beings take up oxygen through respira
what is the principle of solvent extraction?
Acidic nature of monocarboxylic acids (1) Cause of acidic nature (a) A atom of carboxylic acid may be illustrated as a resonance hybrid of the following structures.
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