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preparation of silicides
Define Product process problem in experimental design method In food product design, there are two different kinds of system problems - process and mixture problems - that shou
Basics of Potentiometry: In this unit, you have learnt about electrode potentials, principles of potentiometer and measurement of potential, different types of reference elect
Which of the following are isoelectronic and isostructural NO - 3 , CO 2- 3 ,ClO - 3 , S O 3 (1) NO - 3 , CO 2 - 3 (2) SO 3 , NO- 3
how to determine the percentage of association or dissociation in a solution?
Carboxylic group,amino group,ester group,amide group group are key functional groups in aspartame although phenol is present it is not a functional group.
what is chemistry
why it is called microcosmic salt???
Starch and its derivatives Starch is a white amorphous substance along with no taste or smell. While heated to a temperature among 200-250 o C it changes into dextrin. At large
When an electron drops from a higher energy level to a low energy level, then: (1) Atomic number decreases (2) Energy is absorbed (3) Atomic number increases (4) Energ
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