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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.
Natural rubber - Types of Rubber It is acquired as latex from rubber trees. The latex is coagulated along with formic acid or acetic acid. The coagulated volume is after that s
Nucleophilic aromatic substitution is possible, but involves substitution of a typical leaving group rather than a hydrogen atom. Remembering that S N 2 and S N 1 mechanisms are no
A copper tube 1 inch in diameter and 2 feet long is filled with steel balls of 1 inch diameter. The space between the balls is filled with water. The specific gravity of steel is 7
Ask question #periodic properties #
What is basically Gibb''s free energy change?Why it is required and How is related to spontaneity of a chemical reaction ? Ans) The energy associated with a chemical reaction t
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history of this reaction.is any ligand is needed for the reaction?
what is chemical bondiong
Q. Show various methods of blanching for the vegetables? To carry out various methods of blanching for the given vegetables. • carry out various methods of blanching, and
What are Cell diagrams? Consider the galvanic cell depicted in Figure. This cell has a hydrogen electrode at the left and a silver-silver chloride electrode at the right. The h
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