Chemical bonding, Chemistry

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The electronic configuration of a dipositive metal, The electronic configur...

The electronic configuration of a dipositive metal M 2+   is 2, 8, 14 and its atomic weight is 56 a.m.u. The number of neutrons in its nuclei would be: (1) 30      (2)32

Confirming compound separation by tlc., Every  precipitate will be collecte...

Every  precipitate will be collected using a Hirsch funnel. Make definite that the plastic frit disc is firmly snapped in place in your focus.  Replacement frit discs are available

Hybridisation, predict the period number and group number of element with a...

predict the period number and group number of element with atomic number 12

Determine the peroxide value in the of fat, Q. Determine the peroxide value...

Q. Determine the peroxide value in the of fat? After undertaking this activity, you will be able to: • determine the peroxide value in a given sample of fats/oils, and •

Saturated and unsaturated hydrocarbons, Saturated and unsaturated hydrocarb...

Saturated and unsaturated hydrocarbons The compounds of carbon and hydrogen in which carbon atoms are linked to each other by single covalent bonds(C-C) are known as alkanes. T

Determine equilibrium constants for acid and base, Q. Determine Equilibrium...

Q. Determine Equilibrium Constants for Acid and base? Ans. The  pH scale  of acidity is a simple and convenient way to state the acidity of a solution. The

Which form of isomers of a substance is more stable, Trans -Isomer of a sub...

Trans -Isomer of a substance is more stable than Cis-Isomer.

Fractose does not have an aldehydic group, Although fractose does not have ...

Although fractose does not have an aldehydic group, it reacts with Fehling solution Explain why? Ans)  Fructose is a ketone first we cnvert it into aldehyde by reacting fructse

What do you mean by acid value and free fatty acids, Q. What do you mean by...

Q. What do you mean by Acid Value and Free Fatty Acids? Acid value is a measure of hydrolytic rancidity present in the sample of oil/fat. It reflects the state of freshness o

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