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PHOTO CHEMICAL COMBINATION OF HYDROGEN&IODINE
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Aromaticity or aromatic character The characteristic behaviour of aromatic compounds is termed as aromaticity. Aromaticity is due to the extensive delocalisation of p-electron
Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
The valency of sulphur in sulphuric acid is: (1) 2 (2) 4 (3) 6 (4) 8 Ans: 6
Drying of Organic Substances- purification of organic compounds Several solids are dried first by pressing them gently in between folds of filter papers. Compounds that neither
assignment help for nitrenes
Q. Describe Oxosalts? In these minerals, metals are present as their oxosalts, such as carbonates, sulphates, nitrates, phosphates, borates and silicates. Some important minera
Q. Name the harmful microorganisms found in food? The harmful microorganisms found in food are Salmonella species, E. coli, A. flavus, C. botulimum and S. aureus.
Calculate the amount of heat required to raise the temperature of an 58 sample of water from 34c to 64c. Express your answer using two significant figures
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