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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.
The hybradization state of the Fe among [Fe(CN)6]3-,[Fe(CO)5] and [Fe(H2O)6]2+ is Ans) D2SP3,DSP3,SP3D2
Q. What are the Chemical Properties of Ammonia? Ans. Combustion: Ammonia does not burn in air but will burn in pure oxygen to form nitrogen and water vapor. 4NH 3 (g) +
why carbonate salts are insoluble in water
Carbon And its Compounds Carbon is a typical non-metal present in earth's crust to the extent of 0,02% by mass. All living organisms contain carbon and hydrogen as their ess
how to calculate the n factor for redox reaction involving complex scenarios and more than two exchanges..
If molecular mass and atomic mass of sulphur are 256 and 32 respectively, its atomicity is: (1) 2 (2) 8 (3 )4 ( 4)16 Ans: 8
0.45 g of anhydrous oxalic acid is reacted with 50 ml of KMNO4 . Then normality of KMnO4 is??
preparation of hydrogen and hydrogen compounds
benzoic acid from benzene.i can''t see it clearly
Q. Explain scale formation and sludge formation in boilers. How are they formed? Ans Boilers are used for steam generation. When hard water is evaporated, progressively
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