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This brings us to one thing that uniformly drives students crazy. When anything is measured in the lab, you must keep track of how accurately you can measure it. If you measure you
what is thermogavimatic analysis and their instumental
Q. How many degrees of freedom has a system consisting of solid NaCl in equilibrium with an aqueous phase containing H 2 O, NaC(aq), Cl (aq), HC(aq), and OH (aq)? Would it be possi
give examples of mixtures separated by distillation under reduced pressure
Q. Characteristics of food texture? Hardness: It is defined as the force necessary to affect a given deformation. When judged by human senses, it is the force required to pen
Structural needs for hyperconjugation (i) Compound could comprise at least one Sp 2 -hybrid carbon of as well alkene alkyl carbocation or alkyl free radical. (ii) ∝- carbon
What is happen whenever H2SO4+HNO3 adding to the phenol.give the reaction Ans) Phenol + HNO3(in prescence of sulphuric acid) --> 2-nitrophenol + 4-nitrophenol.
Q. Show various methods of blanching for the vegetables? To carry out various methods of blanching for the given vegetables. • carry out various methods of blanching, and
Which of the following compounds are covalent: (1) H 2 (2) CaO (3) KCL
principle and application
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