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Q. Moisture removal in foods by different drying techniques? To carry out the moisture removal in foods by different drying techniques. • make yourselves familiarized with
Major modes of food deterioration During storage and distribution, foods are exposed to a wide range of environmental conditions. Environmental factors such as temperature, hum
A 64-g sample of germanium-66 is left undisturbed for 12.5 hours. At the end of that period, only 2.0 g remain. What is the half-life of this material? 4. With a half-life of 28.8
Calculate the molarmass of a nonelectrolyte that lowers the freezing point of 25.00g of water to -3.9 degrees C when 4.27 g of the substance is dissolved in the water.
I have the following reactions (1)NaOH+CO2+M=NaHCO3+M, K1 (2)NaHCO3+H=Na+H2CO3, K2 (3)2NaHCO3+M=(NaHCO3)2+M, K3 ki''s are the rate constants. Suppose NaHCO3 is a dominating constit
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The number of d electrons in Fe +2 (atomic number of Fe= 26 ) is not equal to that of the: (1) p-electrons in Ne (At. No.= 10) (2) s-electrons in (At. No.= 12)
I get stuck on how to explain things.. eg I need to explain that you coat 5 nails and put one different nail with a different coating into a different substance etc, and i just can
The free energy change for the formation of oxide of aluminium is highly negative ( -1000 to -1100) so , it can easily reduce any metal oxide abve it easily in ellingham diamgram a
What is pH scale?
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