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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.
For an electron if the uncertainty in velocity is Δ v , the uncertainty in its position( Δ x ) is given by: (1) hm/ 4 Π Δ b (2) 4 Π / hm Π v
How many electron have br+ Neutral Br, being in Group 7A, has 7 valence electrons; therefore, Br+ has 6.
When the azimuthal quantum number has a value of l=0 , the shape of the orbital is: (1) Rectangular (2)Spherical (3)Dumbbell (4)Unsymmetrical Ans: Spherical
General and physical characteristic of proteins (a) Most of them apart from chromoproteins are colourless, tasteless, and odourless. Several are amorphous but few are crystalli
Nucleophilic aromatic substitution reaction The product is formed by a nucleophilic aromatic substitution reaction in which chloride is displaced by hydroxide ion. The product
why f elememnts kept sepertaly in periodic table
The sulphate of a metal has the formula M 2 (SO 4 ) 3 . The formula for its phosphate will be: (1) M(HPO 4 ) 2 (2) M 3 (PO
the reaction of kmno4 nd c2o4 .why does it produce brown colour first
Attacking Reagents - Organic chemistry The fission of the substrate molecule to make centres of high or low electron density is affected by attacking reagents. Most of the atta
Gustation - The Sense of Taste The word ‘taste' means not only a sensory response to the soluble materials in the mouth but also aesthetic appreciation. It has been noted many
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