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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.
Lattice energy of an ionic compound depends upon: (1) Charge on the ion only (2) Size of the ion only (3) Packing of ions only (4) Charge on the ion and size of the io
Out of the following, which compound will have electrovalent bonding: (1) Ammonia (2) Water (3) Calcium chloride (4) Chloro
Trans -Isomer of a substance is more stable than Cis-Isomer.
Polyglycolic acid (PGA) : It is acquired by the chain polymerisation of cyclic dimer of glycolic acid, OH-CH2-COOH.
Favourable conditions for electrovalency are: (1) Low charge on ions, large cation, small anion (2) High charge on ions, small cation, large anion (3)High charge on ions,
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How is ethane gas is preparec in the lab?
the measured dipole moment of-para nitroaniline (6.2D) is larger than the value calculating using empirical group moment (5.2D)
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