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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.
Structure and IUPAC name of K3[Al(C2O4)3]
. Types of salt and what happens when expose to the atmosphere
Types of titrations - Volumetric analysis Titrations can be categorized as : (A) Acid base titrations or alkalimetry and acidimetry (B) Redox titrations or Oxidation redu
Born Haber cycle with example as sodium chloride
how is ores extracted and the down stream process and its principles?
Melting and freezing points: When a pure solid substance is heated through its melting point (melting temperature), the solid changes to a liquid. At the melting point equilibr
Salt bridge is a U-shaped tube containing a semi-solid paste of some inert electrolyte like KCl, KNO 3 , NH 4 Cl, etc. in agar-agar and gelatin. An inert electrolyte is one which
What are ferrox cubes and ferrites? How are mixed ferrites prepared for industrial uses? Give an account of applications of ferrites pointing out their advantages over a ferromagne
electronic configuration of lanthanides
Acetic acid (HAc) is generated by the addition of 10% excess sulfuric acid to calcium acetate (Ca(Ac) 2 ) (stream 1 compared to stream 3). The flow diagram is shown below.
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