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Boiling point - physical charterstics of monocarboxylic acid
Boiling point of carboxylic acids is rise constantly with increase of molecular mass. Boiling points of carboxylic acids are higher as compared to those of alcohols of similar molecular mass. This is because of intermolecular hydrogen bonding among two acid molecules.
Aromaticity or aromatic character The characteristic behaviour of aromatic compounds is termed as aromaticity. Aromaticity is due to the extensive delocalisation of p-electron
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Usually we grudgingly accept that syntheses involving activated EAS reactions will unavoidably yield both ortho and para isomers, and this inefficiency is acceptable in exam and ho
How can decrease alcohlic acidity in wheat flour.
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Copper=54.1%, oxygen=20.1% and the balance sulfur. Could this also be the molecular formula? What other data is needed?
Calculate the pH of 0.100 L of a buffer solution that is 0.22M in HF and 0.53M in NaF
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