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#between p-amino aniline &p-methyl aniline which is more basic?
Q. How do we measure food texture? Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sens
what is the theoretical background of the topic?
The amino acid glutamine can be produced bythe following equilibrium in the presence of a suitable catalyst. The equilibrium constant for this reaction is 3.5 x 10-3 at 25 oC.
Treatment of water by Clarks method
Complex: A very general definition of complex is, 'A compound that results from the combination of a central atom or ion and a group of atoms/ions/molecules surrounding it'. As
The galvanic cells in which electrodes are made of same metal but they are immersed in the electrolytes of different concentrations in two half cells are called concentration cells
Q. Chemical Properties of group16? Oxygen is slightly less reactive than the halogens but reacts directly with nearly all the elements except the noble gases, the halogens and
lithium and beryllium markedly differ from others members of their respective group
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