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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.
why He and H cannot liqueified by linde''s method
What is Frenkel defect A pair of one cation and one anion can be missing from an ionic crystal as shown in the following figure. Such a pair of vacant sites is called Schottky
moles
Preparation of frcon
The amount of heat liberated when single mole of any substance is completely burnt in oxygen is known as heat of combustion H is negative for heat of combustion.
Alkali metals belong to S-block ? why?
Ask question #Minimum 100 wowhat are isobarsrds accepted#
biography on Cecil E Boord
The total post harvest system of cereal processing is given in the following flow chart:
Hydrogen Peroxide Hydrogen peroxide is the other important hydride of oxygen. The oldest method of its preparation is by the action of dilute sulphuric acid on barium peroxide
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