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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.
When 100 ml of M/10 H2SO4 is mixed with 500 ml of My/10 NaOH then nature of resulting solution and normality of excess reactant left is
why sodium react with water form a fair
The tetrahedral arrangement of four ligands surrounding the metal ion may be visualized. It is clear that in tetrahedral field, none of the orbitals point exactly towards the ligan
EDTA charge is 4.and it is react with many compound to form other compounds
difference between edta and clark method
Q. Explain about Monohalides? Monohalides of the type M 2 X 2 , (where X = F, C1 and Br) are formed only by 0. S and Se. Oxygen monofluoride decomposes above 25 K. These monoha
Calculate velocity of electron in bohr first orbit of hydrogen atom
K3[Al(C2O4)3]
What will be the mole fraction of 98% pure H2SO4 in 1 liter solution which has density 1.85gm/ml at ntp?
387 J/Kg. C or 0.0924 Cal/g.C
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