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Evaluation of food quality A common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality characteristics over a per
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Physical properties of Glucose 1. Glucose is a colourless crystalline solid, melts at 146° C. 2. Glucose is readily soluble in water. 3. From aqueous solution,Glucose se
The electrochemical cell contains two half cells. The electrodes in these cells have different electrode potentials. When the circuit is completed the loss of electrons occurs at t
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