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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.
Electronic configuration of ferric ion is: (1) [Ar] 3d 5 (2) [Ar] 3d 7 (3) [Ar] 3d 3 (4) [Ar] 3d 8 Ans: [Ar] 3d 5
does ionization energy ddepends on principal quantum number
The electronic configuration of gadolinium (atomic no. 64) is: (1) [Xe]4s 8 5d 9 6s 2 (2) [Xe] 4s 1 5d 1 6s 2 (3) [Xe]4s 3 5d
a 5.00 l reaction vessel contains hydrogen at a partial pressure of 0.588 atm and oxygen gas at a partial pressure of 0.302 atm.Which element is the limiting reactant in the follow
How are the following sole produced (a) Sulphur sol (b) Collodion
Q. What do you understand by dissolved oxygen in water? How does it create trouble in boiler? Give chemical methods with suitable reactions to remove it from the water. Ans.
The minimum amount of energy needed for the reaction to takes place is known as threshold energy.
Properties of Detergents - Oils and Fats Detergents are superior cleansing agents due to following properties. (i) These can be employed both in soft and hard waters as the
total metal in word
when 100ml of M/10 h2so4 is mixed with 500ml of M/10 naoh then nature or resulting solution and normality of excess of reactant left is
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