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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
The relevant group I elements are sodium and potassium, but all candidates should know the trend in reactivity, observations during reactions, trends in solubility and thermal stab
Since flourine is very electronegative as a result hydrogen makes a very positive character.as a result the H-bonding is very strong because of large difference in electronegativit
limitation of lewis is include bond parameter
potential sources of error associated with coulometric titrations
Advantage and disadvantage of westron
delta value
what are anomalous behavour of aluminium
General Tests of Esters (a) Esters has sweet smell (b) Esters is neutral towards litmus (c) A pink colour is developed while one or two drops of phenolphthalein are adde
Q. Show Milk – quality specification? Milk is a whole, clean, fresh lacteal secretion obtained by complete milking of one or more healthy milch animals. Milking is not done 1
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