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Break point chlorination: It may be defined as the chlorination of water to such an extent that not only living organism but also other organic impurities in water are destroyed. When chlorine is added to water, it is used for different reactions like oxidation of oxidizable substance, chlorination of organic substance, destructive oxidation of organic substances and disinfection of pathogens. Initially all the chlorine added is consumed and there is no free chlorine. This is due to complete oxidation of oxidizable substances. As the applied chlorine increases, there is steady increase in amount of residual chlorine. This stage corresponds to formation of chloro-organic compounds and chloramines when the dose of chlorine increase, destruction of chloro organic and chloramines takes place. Addition of chlorine in such dosages is known as break point or free residual chlorination. The breakpoint chlorination ensures complete destruction of organic compounds, which give colour, unpleasant odour and bad taste. In addition to it a complete destruction of disease producing micro-organisms is also ensured.
wive the most stable structure of hexene
The role of prion in BSE
calculate the enthalpy of combustion for acetic acid using standard enthalpies of formation.
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what is diagonal relationship?
Ethanol or Ethyl alcohol This is obtained by the fermentation of Molasses in the presence of enzymes as catalyst. C12H22O11+H2O→C6H12O6 + C6H12O6 (sugar)
Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
Measure the thermodynamic properties (reaction enthalpy, entropy, and Gibbs energy) for this reaction under standard conditions. Is the reaction exothermic or endothermic? Is i
i am synthesing the azipines and i wana to fet the azipine with different subsituites. how can i get with triflouro subsituited azipines?
Microbiological changes Microbes have the ability to multiply at high rates when favourable conditions are present. Prior to harvest, fruits and vegetables have generally goo
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