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Q. How do we measure food texture? Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sens
For the dissociation equilibrium of formic acid, HCO 2 H(aq) ↔ H + (aq) + HCO 2 - (aq), the acid dissociation constant at 298.15K has the value K a = 1.77 *10 -4 . (a) Find t
which kind Acid &Basic radical present in this?
Q. Explain about Smelting process? The roasted ore, which is generally an oxide, is strongly heated with a suitable reducing agent as result of which the metal is acquired in a
Which one of the following compound is ionic: (1) KCl (2) CH 4 (3) Diamond (4) H 2 Ans: KCl
why is it so confusing
scientist''s explain about atomic
LIGAND FIELD THEORY The five d orbitals with distinct values of the magnetic quantum number (m) have the similar energy in a free atom or ion. In any compound they interact
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
Classification of polymers - On the basis of structure On the basis of structure of polymers these can be classified as (i) Linear polymers (ii) Branched chain polym
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