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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.
Q. Explain about Stereoisomerism? Stereoisomers have the same bonds but the arrangement of atoms in space is different. Stereoisomerism can be divided into two kinds: geometri
balance?
atomic volume
4-nitrotolouene ---> LiAlH 4 converts it to 4-aminotoluene ----> Add HNO 2 and it forms -----> diazonium salt ------> add H 3 PO 2 to get Toluene -----> add Br 2 /CCl 4 - 2
migration of ions,relatuve speed of ions,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
Assainment of liquefaction of gases in degree 2 nd sem
what is the differance between inductomeric and inductive effect?
how redox reaction influencing in everyday life
Free radical replacement reactions Free radical substitution reactions include the attack by a free radical. These reactions happen by free radical mechanism that includes Init
reversible and irreversible cell with example
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