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Q. Development of off-flavours and objectionable taste in fats? Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation pro
Which of the following hydrides are ionic: (1) CaH 2 (2) BaH 2 (3) SrH 2 (4) BeH 2
Q. Chemical Properties of f-block element? The lanthanides are silvery-white, highly electropositive and reactive metals. They all react slowly with cold water and quickly on h
Which of the following represents the electronic configuration of an element with atomic number 17: (1) 1s 2, 2s 2 , 2p 6 , 3s 1, 3p 6 (2) 1s 2 , 2s 2 , 2p
The elements of this group form a number of compounds with halogens. The halogen compounds of S. Se, Te and Po are called as halides. For oxygen, only the fluoro compounds
Stability of alkenes - Applications of hyperconjugation Hyperconjugation describes the stability of specific alkenes over other alkenes. Stability of alkenes ∝ Number of alpha
Q. Classification of emulsifiers? Emulsifiers can be classified under two categories. These are: • Natural: These are naturally present in foods. Some examples are phosphol
Bohr's model can explain : (1) The spectrum of hydrogen atom only (2) Spectrum of atom or ion containing one electron only (3) The spectrum of hydrogen molecule (4
Simple proteins Simple proteins are made up of chains of amino acid units just joined by peptide linkages. These types of proteins on hydrolysis yield just only mixture of amin
how to calculate equevalent mass
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