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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.
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Q. Consider a hypothetical system in which two aqueous solutions are separated by a semiper- meable membrane. Solution ? is prepared by dissolving 1.00 x 10 -5 mol KCl in 10.0 g
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Cavitation occurs when the pressure in localized regions reaches the vapor pressure. This can cause actually cause structural damage if vapor bubbles form and burst. Consider a sys
Ask question #Minimureaction with Nam 100 words accepted#
NITROGEN Nitrogen is the great strength of the triple bond makes N2 thermodynamically and kinetically stable but moderately electronegative element. The atom can form three sing
Q. What are the diffrent forms of energy? Ans: Kinetic energy is energy of motion. Gas molecules of a given substance move much more rapidly than do the molecules in the soli
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