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Q. Evaluation of milk samples?
Milk is one of the most common articles of food throughout the world. It is regarded as a complete food. Why? Simply, because it contains protein, fat, carbohydrates, all the known vitamins, various minerals and all the food ingredients considered essential for sustaining life and maintaining health. The protein of milk is of the highest biological value and it contains all the amino acids essential for body building and repair of body cells.
WHAT IS USE OF ION PAIR REAGENTS? The chemical substances that pair each other, to produces complexes. These can use for stabilization of one of the molecule that is more active
the decomposition of nh3 on a platinum surface is a zero order reaction. what are the rates of production of n2 and h2 if k+2.5*10-4 mol-1 lsec-1?
Q. Name the plant based sources of antioxidants? Name the plant based sources of the following antioxidants: Vitamin C, lycopene, isoflavones and organo sulphur compounds.
Solubility - Physical charterstics of monocarboxylic acids The lower most members of the aliphatic carboxylic acid family (upto C 4 ) are extensively soluble in water.
4-nitrotolouene ---> LiAlH 4 converts it to 4-aminotoluene ----> Add HNO 2 and it forms -----> diazonium salt ------> add H 3 PO 2 to get Toluene -----> add Br 2 /CCl 4 - 2
what is infiltration
Factors Influencing Product Development Product development is an innovative activity designed to meet the changing consumer demands. It is becoming increasingly important in
Chloramphenicol: It is a extensive spectrum antibiotic. It was very firstly isolated from a class of streptomyces. It has been made up synthetically on business basis. It is gr
Q. Illustrate the descriptive analysis of Sensory method? Sensory methods may be used to quantify the perceived intensities of the sensory attributes of a product. The quantif
chemical bonding
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