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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.
Uses of Cellulose - biomolecules (i) Cellulose is used as such in the manufacture of cloth (cotton), canvas and gunny bags (jute) and paper (wood, bamboo, straw, etc.) (ii)
what are p block elements
what is AAS
obtain the mole of substance in the following. 7.05g Br2
Physical properties of Acyl Halides 1. As much lower acyl chloride are mobile, colourless liquid while the higher members are coloured solids. 2. Acyl chloride has very pun
group 14 reaction with oxygen
Explain Carbocation The mechanism is a sequence of two Brønsted acid-base reactions. In the first (step a), the double bond is protonated to give a tertiary carbocation; in the
Q. Illustrate Chemical nomenclature? Ans. Chemical nomenclature is the system of names that chemists use to identify compounds precisely. The systematic method of naming c
What is mole concept?
Chart of IUPAC NOMENCLATURE
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