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notes on emde degradation
test for acidic radicals
Q. Estimation of synthetic food colours in foods? Food colours in various products need to be isolated, identified and then quantitatively measured for their limits. Estimatio
Borazole is very stable because it is aromatic; each nitrogen contributes two p electrons and each boron contributes zero electrons, for a total of six p electrons in the aromatic
Give two methods for preparation of acetophenones
Why phenol does not react with sodium carbonate & sodium bicarbonate? Reason: This is because Phenol is less acidic than H 2 CO 3 and hence the reaction doesnt takes place.
The angular momentum of an electron depends on: (1) Principal quantum number (2) Azimuthal quantum number (3) Magnetic quantum number (4) All of these Ans: Azimutha
How is kostenecki synthesis of flavonoid used to identify and optimise flavonoid?
Q. Give neutralization reactions of salts? Ans. A salt is an ionic compound composed of an anion from an acid and a cation from a base. Sodium chloride, NaCl, and potassiu
Q. Ash content of a foodstuff? Ash content of a foodstuff represents inorganic residue remaining after destruction of organic matter. It may not be the exact measure of the tot
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