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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.
in borontriiodide distance between two I atoms is found to be 3.54. if radius of covalent bonded I atom is 1.33. what is covalent radius of boron
Physical Properties of Malonic Acid (a) Malonic Acid is a white crystalline solid. (b) Malonic Acid's melting point is 135°C. (c) Malonic Acid is soluble in water and alc
what is damage starch
advantages and disadvantages of coulometer
The following information is available for the extraction of Cu2+ into CCl4 with dithizone: KD,c = 7 ´ 104; b = 5 ´ 1022; Ka,HL = 3 ´ 10–5; KD,HL = 1.1 ´ 104; n = 2. What is the ex
discuss condensation method to prepare lyphobic sols
Illustrate process of extrusion. In this process a round heated billet of metal which is placed in a container is forced out through a die in a press. This process is normally
what is pyrolysis curve..
Preparation of saturated calomel electrode and determination of standard potentials of electrodes such as Cu 1 Cu, Zn 1 Zn, etc. Comparison of the potential values with values from
Ask qhow chemical eqlibrium establish uestion #Minimum 100 words accepted#
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