Ionisation energy, give two reasons why it is necessary to ionize the chrom...

give two reasons why it is necessary to ionize the chromium atoms

Explain oat products, Oat products Oats fulfill admirably the descript...

Oat products Oats fulfill admirably the description of a  functional food, as one that, in addition to providing all normal attributes of a food - basic sustenance, pleasing t

Equations involving the metallurgy of zinc is?, 2Zns + 3O 2 --------->  2Z...

2Zns + 3O 2 --------->  2ZnO + 2SO 2 ZnCO 3    -------------> ZnO + CO 2 ZnO +C ------>  Zn +CO ZnO + CO -----------> Zn + C0 2

Calculate the activity coefficient, Calculate the activity co-efficient? ...

Calculate the activity co-efficient? The solubility of gaseous O 2 at a partial pressure of 1.01 bar and a temperature of 310.2K, ex- pressed as a concentration, is 1.07 *10 -

Law of chemical combinations, i wnted a project on the topic law of chemica...

i wnted a project on the topic law of chemical combinations which will include intro, theory nd sm pics. ....... plz. i need it by 14th of june plz. help me out

Solubility - physical charterstics of monocarboxylic acids, Solubility - Ph...

Solubility - Physical charterstics of monocarboxylic acids       The lower most members of the aliphatic carboxylic acid family (upto C 4 ) are extensively soluble in water.

Ionic bond,

Combustion energies for the burning of 1 mol of propane, Measure the combus...

Measure the combustion energies for the burning of 1 mol of propane and butane gas in air under these conditions. Calculate the efficiency of the combustion process as a functi

Homolysis bond fission or homolytic, Homolysis bond fission or Homolytic ...

Homolysis bond fission or Homolytic (i) In homolysis bond, the covalent bond is broken in such a way that every resulting species gets its own electron. This is apt to the crea

Can you explain gels, Q. Can you explain Gels ? Gels may be formed by ...

Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a