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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 can i calculate the bidding energy
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For">http://imageshack.us/photo/my-images/213/chemistyr.png/ For these structures? I''m not sure how to answer it.
Glucose and fructose are epimers so they are differ in their second carbon position and remaining is same so when they react with phenylhydrazeen they give same osazone
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