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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.
density of gas is 2.86 ltr.the gas may be-
Free radical aromatic substitution - Hydrocarbon The aromatic substitution reactions that follow free radical mechanisms are extremely few and have limited synthetic value. Alt
the simplest forms of physical quantities
When a certain cell was filled with 0.02N KCl solution, the resistance was 350ohm when the same cell was filled with 0.01N eq solution of sodium acetate the resistance was 1158ohm.
ionization energy vary in 3d seris of d-block elements,how and why
introduction to chemical bonding
Ask question hyperconjugation in carbines
Q. What is the use of Gallium? Gallium is mainly used in semiconductor technology. It is used for doping other semiconductor and in solid state devices such as transistors.
Electrons and nuclei The familiar planetary model of the atom was proposed by Rutherford in 1912 following experiments by Geiger and Marsden showing that all the mass of an
Q. Distribution coefficients of the salts? The distribution coefficients of the salts of lanthanide elements between organic and water solvents are slightly different. Thus, th
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