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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.
Q. What are the primary factors of influence solubility? Ans. Solubility is the extent to which a solute dissolves in a solvent. Solutions that have larger quantities of
name the acid present in ant sting and give its chemical formula also give common method to get relief from the discomfort caused by ant sting
The valence electron in the carbon atom are: (1) 0 (2) 2 (3) 4 (4) 6 Ans: 4
If an electron has spin quantum number of +1/2 and a magnetic quantum number of -1 , it cannot be presented in an: (1) d -orbital (2) f -orbital (3) p -orbital (4)s-
a metal forms 2 oxides. the higher oxide has 80% metal. 0.72g of lower oxide gave 0.8g of higher oxide when oxidised. show that law of multiple proportion is valid?
calamol electrode
The magnetic quantum number of valence electron of sodium (Na) is: (1) 3 (2) 2 (3) 1 (4) 0 Ans: 0
illustrate edman degradation and explain its importance
Consider the reaction A → P. The change in concentration of A with time is shown in the given plot: (i) Predict the order of the reaction. (ii) Derive the mathematical expr
Treatment of water by Clarks method
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