Microwave digestion, if insoluble residues are found after the microwave di...

if insoluble residues are found after the microwave digestion with nitric acid, how to improve?

Electromagnetic spectrum, Q. What is the electromagnetic spectrum? Ans...

Q. What is the electromagnetic spectrum? Ans. Light is a very small slice of the electromagnetic spectrum, just the wavelengths that our eyes can see, which range from abo

The rate of effusion of nitrogen gas, How can we calculate the rate of effu...

How can we calculate the rate of effusion of nitrogen gas from a cylinder and How much time it will take?? Ans) rate of effusion=r=(volume of nitrogen gas effusing from the cyl

What are the characteristics of bases, Q. What are the characteristics of b...

Q. What are the characteristics of bases? Ans. Common bases are borax, baking soda, and antacids. These are some characteristics of bases: They taste bitter

Uses of BHC,

Mention the soya bean products, Soya bean products Soya bean and its f...

Soya bean products Soya bean and its flours are used in the preparation of a variety of fermented and non-fermented products in Asian countries. However in India, food use of

Compound is highest covalent, Which compound is highest covalent: (1) L...

Which compound is highest covalent: (1) LiCl                                                 (2) FiF                          (3) LiBr              (4) LiI Ans: LiI

Determination of molecular mass - victor meyer method , Determination of Mo...

Determination of Molecular Mass - Victor Meyer method Molecular mass of volatile liquids and solids that can be easily ascertained from the application of Avogadro hypothesis a

Mesomeric effect, what are the differences between positive and negative me...

what are the differences between positive and negative mesomeric effect

LANTHANIDE & ACTINIDES, 1. why YbS and YbI2 are semiconducting solids but ...

1. why YbS and YbI2 are semiconducting solids but LaS and LaI2 show metallic character. 2. Why is aqueous solution of Eu2+ thermodynamically less susceptible to oxidation than any