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Preservatives: The preservatives avoid spoilage of food because of microbial expansion. The most common preservative employed is sodium benzoate; C 6 H 5 COON a It is metabol
what is the defination of interstitial?
What was the color and approximate pH of the cabbage juice indicator solution before any electrolysis was attempted? What was the resulting color and approximate pH of the solution
Production Sensory analysis does not stop after the product has been developed and is being produced routinely. However, it is critical that products continue to be analyzed
Q. How to calculate Percent Yield? Ans. When you make cookies the recipe may claim to make a certain number of them, but usually in the end there are less. There might be
Demonstrate the effect of foaming in preparation of cold and hot souffles? After undertaking this activity, you will be able to: • learn how to prepare hot and cold souffle,
A 0.5 m 3 rigid tank is filled with saturated liquid water at 200 o C. A valve at the bottom of the tank is opened, and liquid is withdrawn from the tank. Heat is transferred to t
principle of radiometric titration
explain Fischer diagram
why ionisation energy of aluminium is greater then Ga?
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