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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.
I''ve got a very difficult assignment due in and I need help!
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why 1 product is obtained when an electrophile reacts with mono-substituted benzene
Tests of benzaldehyde - aldehydes and ketones (a) It forms a white precipitate with solution. (b) It creates a yellow precipitate with 2: 4 dinitrophenyl hydrazines. (
ENTHALPY
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0.45 g of anhydrous oxalic acid is reacted with 50 ml of KMNO4 . Then normality of KMnO4 is??
Alkyl halide on reaction with dry silver oxide
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