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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.
what are the properties of d-block elements?
preparation of arylaldehyde from etards reaction
Consider a SAWmodel for the same polymer, but with the ?rst monomer bonded to the wall. (This is the model we treated in class.) How many con?gurations have now been eliminated as
synthesis of 2-amino,5-methyl phenol from mono substituted benzene?
how does molar volume varies with: a) a decrease in temperature d) an increase in pressure
what is cut off point of a solvent?
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factors affecting TGA
how much glucose C6H12O6 you need to start with to prepare 4.6 times 10 to power 4 Kg of C2H5OH if the yield in the reaction is %64.5 C6H12O6+3O2= 4CO2+C2H5oh+3H2O
4-nitrotolouene ---> LiAlH 4 converts it to 4-aminotoluene ----> Add HNO 2 and it forms -----> diazonium salt ------> add H 3 PO 2 to get Toluene -----> add Br 2 /CCl 4 - 2
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