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Q. Taste interactions affecting taste quality? Taste interactions- Foods contain a mixture of substances which elicit all four sensations. Modification of one sensation takes p
Q. What are natural or synthetic food colours? Food in raw state has a natural colour, which is associated with the characteristics of that food. In the processing, preservatio
#question.types of hydrocarbon found on oil contaminited site.
Suppose that lysine is dissolved into a buffer to a concluding concentration of 1 mM. Into this buffer, 80 percent of the lysine's side-chain amines are protonated. Define how you
Electrons and nuclei The familiar planetary model of the atom was proposed by Rutherford in 1912 following experiments by Geiger and Marsden showing that all the mass of an
Q. Show the techniques of preservation? The various methods can be used for preservation of foods. Some of the common methods employed to preserve foods are summarized herew
I''ve got a project on ''Chemicals In Medicine'' and i need guidance as i cannot figure out how to conclude my project.Would you please help me ? I hope you''ll pay heed to my earn
How do you mean by chemistry?
conclusion topic
Why does p-methoxybenzyl bromide reacts with ethanol faster than p-nitrobenzylbromide Solution) Because o-ch 3 is electron donating group while NO 2 is a electron withdrawing g
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