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Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
Physical properties Alkyl Halides (i) CH 3 F,CH 3 Cl, CH 3 Br and C 2 H 5 Cl are gases at room temperature. The alkyl halides up to be colourless liquids whereas higher members
Explain the process of Grading and Sieving Grading: Grading consists of separating the sound kernels from chaff and impurities,and may be achieved by sieving or winnowing.
Explain about the Impact extrusion Blank is placed over the die and pressed by punch. Metal is squirted upward round the punch. Thickness of the part is fixed by the gap bet
What is the purpose of zone refining? In a binary phase diagram (pressure omitted), what is the maximum number of phases which can coexist for at least one degree of freedom?
Number of unpaired electrons in 1s 2 2s 2 2p 3 is: (1) 2 (2) 0 (3) 3 (4) 1 Ans: 3
Polyglycolic acid (PGA) : It is acquired by the chain polymerisation of cyclic dimer of glycolic acid, OH-CH2-COOH.
OSCILLATOR THEORY OF LIQUID
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
how to determine the strength ofpotassium dichromate withFAS and N-phenyl anthranilic acid as an internal indicator
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