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Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
Explain Arhenious theory with utility and limitation?
definition of milli equivalent
how is back titration graphs drawn
What is the percentage of light that is engaged by the sample after a path length of 1 µm? Calculate the number of photons per second absorbed by the sample. T
Physical charterstics of monocarboxylic acids Physical state: The first or initial three members (upto 3 carbon atoms) are colourless, pungent smelling liquids.
CALCULATE THE MOMENTUM OF APARTICLEWHICH HAS WAVELENGTH OF 2A
IUPAC system - Nomenclature of organic compounds To rationalise the system of naming, as an International Congress of Chemists was held in Geneva in year 1892. They adopted spe
Properties of Picric Acid Picric Acid is a yellow crystalline solid, melting point 122°C. Picric Acid is insoluble in cold water but soluble in hot water and in ether. It is ac
Physical chareterstics of carbonyl compounds Physical state: a. Methanal is a pungent smell gas. b. Ethanal is a volatile liquid and boiling points 294 K. c. Other ald
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