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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.
CALCIUM CARBONATE TEST METHOD
Q. Determine the frequency of light wave? Ans. The wavelength of red light is 7.0 x 10 -7 m. What is the frequency? c = λv The first thing to remember here is that
Which compound is highest covalent: (1) LiCl (2) FiF (3) LiBr (4) LiI Ans: LiI
Ask question #Minimum 100 wordefine-coordination-position-isomerism ds accepted#
Amines are soluble in organic solvents whereas ammonium salts are not. Is it true? Ans) yes because amine is contain R-NH2 group where R is carbon groups so they are in polar nat
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how we synthesis picric acid why it required 1 hour for the reaction with HNO3,H2SO4 and show the mechanism of picric acid and uses of picric acid. and what is the role of HNO3,H2S
explain the principle of EDTA method
Saturated and unsaturated hydrocarbons The compounds of carbon and hydrogen in which carbon atoms are linked to each other by single covalent bonds(C-C) are known as alkanes. T
Q. Show the combination of taste and aroma? Flavour is composed of two subcategories, which are taste and odour. Flavour of a food is judged on the basis of the sensory messag
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