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what are the problem when use chemical in food
Why wet test not perform for some acid radicals ?
The ratio of the concentration of the products raised to its stoichiometric coefficient to the concentration of the reactants raised to its stoichiometric coeff. Mostly, higher th
Relative strength of the bases (Basic nature of -NH2) The dissimilarity in base strength in several amines can be described on the basis of inductive effect. The +I effect incr
a sophisticated ultra/visible/near-IR instrument has a wavelenght range of 185 TO 3000 nm.What are its Wave number and frequency ranges ?
Q. Describe the foaming properties? Foods like meringue, ice cream and beer contain foams. A number of foods possess good foaming properties on account of the proteins they con
why is the mass of acid measured not the volume?
I WANT FIGURE FOR POENTIONSTAATIC COULOMETRY
Q. What is the use of Gallium? Gallium is mainly used in semiconductor technology. It is used for doping other semiconductor and in solid state devices such as transistors.
Free radical addition reactions: Those reactions that include the initial attack by a free radical are termed as free radical reactions. Inculcation of hydrogen bromide to alk
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