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Stability of gem diols lies on the following factors: (a) Steric hindrance by +I group around α-carbon decreases the stability of gem diols. +I group decreases stability of gem
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Electronic displacement in covalent bonds It is examined that most of the attacking reagents all time possess either a positive or a negetive charge, hence for a solution to op
Q. Characteristics of food texture? Hardness: It is defined as the force necessary to affect a given deformation. When judged by human senses, it is the force required to pen
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can anyone explain the intermediate compound formation theory in detail .?
Name the products of hydrolysis of sucrose. Why is sucrose not a reducing sugar? What are essential and non - essential amino acids in human food? Give one example of each ty
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