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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.
Energy of electron of hydrogen atom in second Bohr orbit is: (1)-5.44x10 -19 j (2)- 5.44x10 -19 kj (3)-5.44x10 -19 cal
Time-of-entry experiments indicate that a gene for resistance to kanamycin, kan-r, is closely linked to a gene for resistance to bacteriophage T5, T5-r. A geneticist has strains of
Measure the thermodynamic properties (reaction enthalpy, entropy, and Gibbs energy) for this reaction under standard conditions. Is the reaction exothermic or endothermic? Is i
Which of the following are isoelectronic species I= CH + 3 , II-NH 2 , III- NH + 4 , IV-NH 3 (1) I, II, III (2) II, III, IV (3) I, II
Physical Properties of Oxalic Acid (a) Oxalic Acid is a colourless crystalline solid. It contains two molecules of water as water of crystallisation. (b) The hydrated form h
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If electron falls from n=3 to n= 2 , then emitted energy is: (1) 10.2ev (2) 12.09 ev (3) 1.9ev (4)0
To calculate the e.m.f of the cell when does the nelsons equation is use? Ans) The Nernst equation is useful to measure the e.m.f of the cell when the concentrations of solution
what are alkanes
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