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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
The atomic number of an element is 35 and mass number is 81. The number of electrons in the outer most shell is: (1) 7 (2) 6 (3) 5 (4) 3 Ans: 7
What is differences by alkali metal and alkaine earth metal which provided colour
characteristics of group 13 elements
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
What are the compositions of the equilibrated top Layers? Figure is a temperature-composition phase diagram for the binary system of water (A) and phenol (B) at 1 bar. These li
Physical properties of Dihydric alcohols (a) Dihydric alcohols is a colourless, syrupy liquid and sweet in taste. Its boiling point is 197°C. (b) Dihydric alcohols is misci
how does salt bridge works??
A sample of water collected in the field had a pH of 6.8. By the time it was analyzed in the lab, the pH had decreased to 6.0. Give a possible explanation.
What was the color and approximate pH of the cabbage juice indicator solution before any electrolysis was attempted? What was the resulting color and approximate pH of the solution
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