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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.
Write one reaction each to exemplify the following: (a) Aldol condensation (b) Friedel-Crafts reaction
I think you are talking about aniline(Nitrogen containing compounds) . If so then no, they do not undergo friedel craft as nitrogen donates its lone pair to form a complex and do
Chemical Properties Proteins - Salt formation (i) Salt formation : Due to existence of both -NH 2 and -COOH groups in proteins, they make salts along with acids and bases.
Bohr model of an atom could not account for : (1) Emission spectrum (2) Absorption spectrum (3) Line spectrum of hydrogen (4)Fine spectrum Ans: Fine spectrum
How many unpaired electrons are present in cobalt [Co] metal: (1) 2 (2) 3 (3) 4 (4) 7 Ans: 3
How to get Energy vs Temperature curve from DSC data
What is hydrometallurgy
Solid propellants these types of propellants are mixtures of solid fuel and a solid oxidizer. These are further categorized into two sub-classes, (1) Composite propellants
classify the reaction.Na2CO3(s) + SiO2(s) ? Na2SiO3(l) + CO2(g)
Physical properties of Benzaldehyde (a) It is a colourless oily liquid. The boiling point of it is 179° C. (b) Benzaldehyde has smell of bitter almonds. (c) Benzaldehyde
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