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Q. Characteristics of food texture? Hardness: It is defined as the force necessary to affect a given deformation. When judged by human senses, it is the force required to pen
what the uses of NH4Cl,NH4OH and HCL,H2S in qualitative analysis?
Physical properties of Dihydric alcohols (a) Dihydric alcohols is a colourless, syrupy liquid and sweet in taste. Its boiling point is 197°C. (b) Dihydric alcohols is misci
Q. Determine the percentage of total solids in the given samples of milk After undertaking this activity, you will be able to: • explain the technique of determination of
Alkyl nitrites and nitro alkanes In two tautomeric types Nitrous acid found. Corresponding to these two forms, nitrous acid provides two types of derivatives, that is n
The nucleus of an atom can be assumed to be spherical. The radius of the nucleus of mass number 7 is given by 1.25x 10 -13 A 1/3 cm Radius of atom is one A. If the mass number
examples of masking agents and substance used for
Q. Determine the taste threshold for different sensations? • perceive the individual differences existing for taste stimulation, and • identify your own threshold and iden
Simple proteins Simple proteins are made up of chains of amino acid units just joined by peptide linkages. These types of proteins on hydrolysis yield just only mixture of amin
interpretation ande of errors in differential thermal analysis
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