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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.
How to find stability of carbocations in benzene ring..??? How to find optically inactive isomers ??? (say of--C2H5Cl) How to find the weakest C-X (carbon-halogen bond in a benz
Q. What is Peroxodisulphuric Acid? It is also known as perdisulphuric acid or simply persulphuric acid. The acid can be obtained by the action of chlorosulphonic acid on H 2 0
Molecular Formula Molecular formula of a substance provides the actual number of atoms that present in one molecule of the substance. Molecular formula = n * Empirical fo
What volumne of 10.83 M HNO3 is required to prepare 683 mL of a 1.9 M HNO3 solution? Answer in units of mL
A water solution have 64% Na 2 S 2 O 2 together with 1.0% soluble impurity. Upon cooling to 5°C, Na 2 S 2 O 2 ·5H 2 O. crystallizes out. The solubility of this hydrate is 1.35
If hydrogen atom is in an energy level represented by n=4,how many spectral lines are possible in its emission spectrum? Ans) There is a formula for this i.e [ (n 2- n 1 +1)
Q. What is Spontaneous reactions? Ans. Spontaneous reactions can occur under specific conditions without any assistance. Most of the reactions you know are spontaneous r
Merits of atomic fluorescence spectrometry technique: The merit of the AFS methods lies within the greater sensitivity achievable because of low background and interference.
Q. Describe the Freezing - Techniques of preservation? This is a method of preservation using low temperature. The chief preservative effect of freezing lies in the inability o
whats the pH if all i know "5.00mL of 1.30M HCl diluted to 0.490L "
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