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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.
When an electron drops from a higher energy level to a low energy level, then: (1) Atomic number decreases (2) Energy is absorbed (3) Atomic number increases (4) Energ
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Baeyer's reagent - Tests of unsaturation It is 1% solution consisting of sodium carbonate. It is of pink in colour. An aqueous solution of the element, some drops of Baeyer's
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