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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.
WHY ELEMENT BELONGING TO GROUP 3 TO 12 ARE CALLED TRANSACTION ELEMENT
why Zn metal regarded other element
In nitromethane N-O bondlength is 1.21A° while normal N-O bondlength is 1.36 A° and for N=O it is 1.18A°..Explain why
In Bohr series of lines of hydrogen spectrum, the third line from the red end corresponds to which one of the following inter-orbit jumps of the electron for Bohr orbits in an atom
Q. What is Atomic Mass Units? Ans. Notice in the last column of the table, the masses of the subatomic particles are reported in atomic mass units. The actual masses of electro
Question 1: a. Describe in details the composting process. b. Odour is very often a big problem in composting facilities. Describe some odour avoidance and odour treatment
The order of filling of electrons in the orbitals of an atom will be : (1) 3d, 4s, 4p, 4d, 5s, (2) 4s, 3d, 4p, 5s, 4d (3) 5s, 4p, 3d, 4d, 5s
Explain the Purposes of tempering Tempering is a heat treatment approach for alloys and metals. In steels, tempering is done to "toughen" the metal by transforming brittle ma
what is silver silver electrode
what are the limitations of the theory
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