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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.
what is the properties of alkenes and alkynes
1. The temperature of the warm water bath is recorded too high. How will this technique error affect the reported activation energy for the reaction - too high or too low? explain
Types of interferences: The various kinds of interferences encountered in analysis through flame photometry are: Spectral interferences Ionisation interferences
The magnetic quantum number for valency electrons of sodium is: (1) 3 (2) 2 (3) 1 (4) 0 Ans: 0
What do you mean by limiting diffusion current in polarography
LIST METALIC AND NON METALIC ELEMENTS
Effect of Substituents on Acidity: The complete effect of a substituent on acidity of substituted benzoic acids is because of two factors. (i) Inductive effect: If the subs
Postulates of molecular orbital theory?
Sharp line source: When the bandwidth of the primary radiation is low with respect to the profile of the analyte absorption, the given amount of analyte would absorb more radi
C2H5OH -> CO2(g) + H2O(g)
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