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Q. Preparation of hot souffle ? i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes. ii) Gradually add ¼ cup of scalded milk stirring continuou
The number of radial nodes of 3s and 2p orbitals are respectively : (1) 2, 0 (2) 0, 2 (3) 1, 2 (4) 2, 1 Ans: 2, 0
Free-radical mechanism: Free-radical polymerisation is started by organic peroxide or other reagents that decompose to give free radicals.
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LIMITATION OF THIRD LAW OF THERMODYNAMICS
It is a part of chemistry which deals with the organic compounds formed by carbon , hydrogen ,oxygen.
Post-harvest handling of fresh produce Fruits and vegetables because of their high moisture content are extremely susceptible to deteriorate, especially under tropical c
Q. Determine the crude fibre content in the given of flour? To determine the crude fibre content in the given sample of flour. After undertaking this activity, you will be a
why do we add HCl in common ion effect of II froup
how take chloroform test?
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