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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 IS THE IUPAC NAME OF K4[FeO4]
define free radical mechanism of additon reaction
how alkenes oxidise with potassium
Polyethylene: Polyethylene are formed by polymerization of ethylene under high pressure and at moderately high temperature. The resulting polymers are then subjected to substituti
trivalent acid and basic radicals
Could you please provide me the priority order of polyfunctional prefixes
Diagonal relationship between Be and Al
proper definition plz
IUPAC name is given to compounds. Carbon is an element so it will bw called as carbon only. eg. hydrocarbons - CH4=methane C2H6=Ethane
0.47 moles of Sodium were reacted with 26g of Copper(II) Nitrate? If the actual yield of copper metal was 1.43g, what is the percentage yield of this reaction? 2. What is the equiv
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