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How To Develop A New Product The process of developing a new product comprises three phases, namely formulation or recipe development, standardization of processing methods,
Types of interferences - Atomic absorption spectrophotometry: Three types of interferences viz., chemical, spectral and physical interferences are encountered in AAS. These re
what are the uses of sublimation under reduced pressure in chemistry
which element is the largest size halogen.
What are the different mechanism to produce methanol(CH3OH)?
What are the objectives of heat treatment of metals? Objectives of heat treatment- Cause relief of internal stresses developed during cold working, welding, forging, cas
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
Gustation - The Sense of Taste The word ‘taste' means not only a sensory response to the soluble materials in the mouth but also aesthetic appreciation. It has been noted many
A boat conformation of cis-1,3-dimethylcyclohexane:
Coordination number and geometry Binary compounds are ones with two different elements present. 'Simple' crystal structures can be classed as ones in which each atom (or
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