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CALCULATE THE MOMENTUM OF APARTICLEWHICH HAS WAVELENGTH OF 2A
Q. Concentration factors affecting taste quality? There is a specific range at which the tasteful substances should be used. The concentration required for identification is
Physical properties of Glucose 1. Glucose is a colourless crystalline solid, melts at 146° C. 2. Glucose is readily soluble in water. 3. From aqueous solution,Glucose se
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Pb(NO)3 + Na3Po4 --> NaNo3 + PbPO4
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Difference between Oils and Fats Oils and fats belong to similar chemical group, although they are different in their physical state. (i) Oils are liquids at normal temperat
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1. The pH of a 0.02 M solution of an acid was measured as 4.6. a) What is the [H + ] of the solution? b) What is the acid dissociation constant K an
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