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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.
what are the applications of coordination complexes analyticaly , biologically??
Higher fatty acids - Carboxylic acids Stearic, Palmitic, and oleic acids are found in natural fats and oils like glyceryl esters. Higher fatty acids derived their names from
#why is cis-platin preferred for anti-cancer medicine over trans platin
which factor on electron affinity depend?
mechanism of make of hexane-1,6-dioic acid by Nitric acid
Nitration or Direct method The number of - NO 2 groups introduced in benzene nucleus relies upon the nature and concentration of the nitrating agent, temperature of nitration
The base "G" in DNA is guanine. a 15 ug sample of guanine in excess oxygen resulting in 21.84 ug of CO2, 4.47 ug of H2O, and 22.83 ug of NO2. How many grams of carbon does 15 ug
Q. What is Spontaneous reactions? Ans. Spontaneous reactions can occur under specific conditions without any assistance. Most of the reactions you know are spontaneous r
Disaccharides - Biomolecules The disaccharides give in on hydrolysis two monosaccharides. Those disaccharides that generates two hexoses on hydrolysis contain a general formul
why uranium235 and thorium232 dont participate in nuclear fission
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