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Q. Why we need Sulfuring? Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution
Hydrogen
defference between diffusion and osmosis
I have this chemistry assignment. It basically says, "study and make a report on any two types of electrochemical cells". What do I do? I have no idea so please, I need some help.
my question is sodium carbonate is widely used in the manufacture of products such as glass, bread, water softeners and soaps. most sodium carbonate is produced industrially using
curd formation in soya milk
Uses of oils and fats (a) Several oils and fats are used as food material. (b) Oils and fats are employed for the manufacture of glycerol, fatty acids, soaps, candles, veget
Isoelectric point - physical characteristic of proteins Each protein has a characteristic isoelectric point for which its ionisation is minimum. Such as amino acids, proteins,
why LiF and CsI are solibile in water but LiI and CsF are less solibility in water
Close to 12.2 billion metric tons of ethylene glycol (EG) were produced in 2000, which ranked it the twenty-sixth most produced chemical in the nation that year on a total mass bas
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