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Physical properties of Amino acids (a) Amino acids are colourless, crystalline substances comprising sweet taste. They melt along with decomposition at higher temperature (much
Product Development And Evaluation Processed food is gaining importance as "commercial commodity". It becomes more evident when we see the wide range of packaged food product
Q. Effect of substituting emulsifying agents? i) Make A starch gel with ½ T (tablespoon) of cornstarch add ½ cup of water. Cool the gel. Take 2 T of this gel and add it to th
physical and chemical properties of matter
ionic equilibrium
perkin ring closure reaction of melonic ester with C2H5O-Na+
BRIEF DESCRIPTION ON METALS AND METALLURGY
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clark''s method
WRITE HALF-REACTION FOR THE REDOX Fe2+ + MnO4- =Fe3+ + Mn2+
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