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working of calomel electrode
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Non-benzenoid aromatics and Heterocyclic compounds There are aromatic compounds that have structural units which are not same from benzenoid type and are termed as Non-benzeno
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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
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Q. Show the Uses of Emulsions? Emulsions provide many useful functions in food preparation and processing. They: 1) act as vehicles for flavour to foods, 2) dilute ingr
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