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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.
hybridization in hydroxyl group
Why magnesium does not impart any colour to Bunsen flame while calcium does
what will be presure if tempreture is -73?
Step growth or condensation polymerisation In this form of polymerisation monomers usually consist of two functional sets, that is difunctional monomers. In that method no init
prove berzelius hypothesis
please what are the applications of coordination compounds/ can someone help me out...please!
Free radical addition reactions: Those reactions that include the initial attack by a free radical are termed as free radical reactions. Inculcation of hydrogen bromide to alk
Environmental pollution: Soil, water and air pollution
DNA nucleotides Adenine + Deoxy ribose sugar + Phosphate → Adenosine phosphate Guanine
Gold has a molar mass of 197g/mol. How many atoms are in the sample?Please give me procedure also. Ans) molecular wieght of gold is 197 g 1mole/g of molecule is occupies the
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