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Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
For a general reaction such as: The equilibrium constant is where the terms [A], [B],...strictly represent activities but are frequently approximated as co
synthesis of an aldehyde from an alkyl halide with 1C chain extension
what are the different methods for purifying the organic compounds with examples and applications on these methods in our daily lives or in industry?
Aluminium utensils should not be kept in water overnight.Give reason
How are standard solutions and titrations are prepared in industry?
why standard enthalpy change of Br2(g) is not zero
what are the applications of law of conservation of mass ?
Why magnesium does not impart any colour to Bunsen flame while calcium does
Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
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