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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.
how to determine the ionic product of water?
Q. Crystal Field Splitting in Tetrahedral Field? A tetrahedron can be viewed as a part of cube where the metal ion occupies the centre of the cube and the four ligands are plac
Q. why is sodium aluminates is a better coagulates then ferrous sulphates or alum? Ans. Sodium aluminates (NaAlO 2 ): It is better coagulant than FeSO 4 and alum because i
Q. Explain about Bohr atomic model? Bohr anticipated that hydrogen's single electron could orbit at only specific distances from the atom's nucleus. When the electron is in the
acidity of monocaboxylic acid
how do you calculate the mass atomic number of an element?
Preparation Methods of Cycloalkane
show work is path function
h2c2o4 + mno-4 - mno-4 +co2
all
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