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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.
Charectaristic of covalent bond
Laminated glass: Sheets of glass fibre fabric or glass wool are soaked in a solution of a thermosetting plastic and placed one above other, the thickness varies with number of she
Physical properties of Trihydric alcohols (a) Trihydric alcohol is an odourless, viscous, colourless and hygroscopic liquid. (b) Trihydric alcohol has high boiling point tha
Electrolytic reduction of magnesium chloride Iron cell 2. Magnesium 3. Graphite anode 4. Porcelain hood 5. Iron cathode 6. Coal gas 7. Chlorine 8. Coal gas 9. Molten ele
how to calculate the equivalent weight of an ion
The maximum probability of finding an electron in the d xy orbital is: (1) Along the x-axis (2) Along the y-axis (3) At an angle of 45 0 degree from the x and y
Liquid phase cracking - Hydrocarbon In that type of cracking, the residual oil or heavy oil is cracked at a high temperature that is from 475 to 530 o C under high pressure fro
chemistry and mechanism of action
A completely filled d -orbital ( d 10 ): (1) Spherically symmetrical (2) Has octahedral symmetry (3) Has tetrahedral symmetry (4) Depends on the atom Ans: Spherical
why boron have maximum covalency 4 and others have maximum covalency 6
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