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Q. Can you describe Cream Foams? Cream, with a fat content of at least 30 per cent, can be beaten to form foam. However, it is observed that a cream with 36 per cent fat can be
Isoelectric point - physical characteristic of proteins Each protein has a characteristic isoelectric point for which its ionisation is minimum. Such as amino acids, proteins,
what is the theoretical background of the topic?
The formation of energy bonds in solids are in accordance with: (1) Heisenberg's uncertainty principle (2)Bohr's theory (3 )Ohm's law (4) Rutherford's atomic model
writethe sort farmula of learn the pariodik table.
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Quantitative analysis by Flame Photometry?
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the properties of s,p,d,f block elements?
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