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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.
The diffusion current for a standard 1 x 10-4 M solution of hydroquinone is found to be 17.5 µA. An unknown solution of hydroquinone, when diluted tenfold and analysed under simila
I think it''s funny how you guys say that you''re experts, but on the periodic table on the site you have the noble gases listed as inert elements. If whoever created that page act
Q. Basic tests for milk analysis? The Federation R&D has developed these tests stepwise and these should be done in the same sequence along with the blank, good milk. Let us le
graphical representation &mathematical treatment
Aromaticity or aromatic character The characteristic behaviour of aromatic compounds is termed as aromaticity. Aromaticity is due to the extensive delocalisation of p-electron
prove berzelius hypothesis
Q. Show the Oxoacids of Sulphur? As you know, oxoacid is an acid in which the ionisable hydrogen atom is bonded, through an oxygen atom to the central nonmetal atom, e.g., E-OH
How coloured ion is formed
Compound A has the molecular formula C 4 H 8 O 2 . Figure 1 gives the infrared spectra of compound A. Table gives the chemical shifts and multiplicity data of the broad-ban
The density of gold is 19.30g/ml how much volume of gold will have a mass of 34.5kg ion..
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