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Test of proteins - Xanthoproteic test Xanthoproteic test : A few proteins give yellow colour along with concentrated nitric acid (formation of yellow stains on fingers when wor
Mole definition
alloy formation
what are the assumpions made in valence bond theory
how to determine the strength ofpotassium dichromate withFAS and N-phenyl anthranilic acid as an internal indicator
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chemicals in food
Q. What are the types of emulsions? Emulsions can be of three types: 1) Temporary emulsion: These require vigorous shaking just before they are used, as they separate out e
Electronic configuration 1s 2 2s 2 2p 6 3s 2 3p 6 3d 5 4s 1 represents: (1) Ground state (2) Excited state (3) Anionic state (4) All of these Ans: Ground
Rancidification - chemical properties of oils and fats On long storage in contact along with air and moisture, oils and fats develop unlikable smell. The process is termed as r
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