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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.
Ask what are the benefit of fevorskii reaction question #Minimum 100 words accepted#
strain theory
Number of unpaired electrons in inert gas is: (1) Zero (2) 8 (3) 4 (4) 18 Ans: Zero
the standard EMF of cell Pt/H2
what are the swelling properties of sephadex (all of them, ie. G-10,G-15,G-25,G-75,G-100,G-150,G-200)? How much do they each swell and in which conditions? Thank you
Q. Explain Specific Heat and caluclate amount of heat transferred? Ans. The amount of heat transferred to a substance depends on three things: a) amount of the substance
1. Discuss how such discoveries, technological advancement and breakthroughs were achieved and the person behind this advancement, it can be local or international. 2. List the ma
The electrochemical cell contains two half cells. The electrodes in these cells have different electrode potentials. When the circuit is completed the loss of electrons occurs at t
MOLE CONCEPT
solution A is made by dissolving sodium acetate in methanol. so
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