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Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
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What is Allotropy If the change in structure is reversible then the polymorphism is called as 'allotropy'.Allotropy (Gr. allos, other, and tropos, manner) is a behavior exhibi
OXYGEN Oxygen is the second most electronegative substance after fluorine, and forms thermodynamically stable compounds with usually all elements. It rivals fluorine in the abil
How many spyro moleculesr are there Ans) n numbers
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What is sublimation?
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Conditioning The grain is conditioned to desired moisture content by the addition of water. The purpose of conditioning is to make the bran and germ pliable, thus preventing
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