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Q. Ash content of a foodstuff?
Ash content of a foodstuff represents inorganic residue remaining after destruction of organic matter. It may not be the exact measure of the total mineral content as some changes may occur due to volatilization of some components or some interaction between constituents. High ash content or a lower alkalinity of ash may be suggestive of the presence of adulterants. The process of combustion evaporates moisture and oxidizes the organic matter to vanish in air. The incombustible residue is the ash. The major constituents of the ash in flours are calcium, phosphorus, iron, sodium, potassium, halogens, silica or sand or silicious matter. The complete ashing is indicated by the absence of ember like glow in the ash when the crucible is observed immediately after taking it out of the furnace.
Problem: Let us calculate Q value of the reaction 27 Al (d, α) 25 Mg Answer: Given that masses of 27 Al = 26.981541 2 H = 2.014102 4 He = 4.
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K c is the equilibrium constants when the concentrations are expressed in moles/litre K c = Product of concentrate ions of products / product of concentrate ions of reactants
Free radical aromatic substitution - Hydrocarbon The aromatic substitution reactions that follow free radical mechanisms are extremely few and have limited synthetic value. Alt
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n-propyl acetate (bp 102 C) evaporates rapidly when exposed to air, but water(bp 100C)does not. Explain why
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The Ca 2+ and Mg 2+ ions in hard water form scum with soap. Therefore they don''t form lather and therefore don''t clean the dirt.
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