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Physical properties of Amino acids (a) Amino acids are colourless, crystalline substances comprising sweet taste. They melt along with decomposition at higher temperature (much
detailed explanation of pseudo first order reaction
Q. Development of off-flavours and objectionable taste in fats? Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation pro
Carbon And its Compounds Carbon is a typical non-metal present in earth's crust to the extent of 0,02% by mass. All living organisms contain carbon and hydrogen as their ess
50ml of 0.1M NH 4 OH ,25ml NH 4 Cl weere used to make a buffer . what is the PH is if Pk b is 4.8? Solution) The given buffer is a base buffer [NH4OH] =[(50*0.1)/75] [NH4Cl] =[(
Q. Discuss the classification of polymers. OR How are polymers classified? Explain with suitable examples. Ans. Polymers are classified on th
explain acidic character of acetalin
electronic vinyas
Q. Explain about Roasting process? Roasting is the method of heating ores in the presence of excess air and involves oxidation. It is mainly applied to sulphide ores, which are
Smell - Physical characteristics of carbonyl compounds Along with the exception of lower aldehydes that have unpleasant odours, aldehydes and ketones have usually pleasant smel
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