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Electronic configuration of H - is : (1) 1s 0 (2) 1s 1 (3)1s 2 (d) 1s 1 , 2s 1 Ans: 1s 2
Q. Illustrate Egg White Foams? Egg white foams when whipped or beaten, the air gets entrapped in the liquid present, and an interfacial tension is established between the ai
Ionic bonds are usually formed by combination of elements with: (1) High ionisation potential and low electron affinity (2) Low ionisation potential and high electron affini
Rutherford's scattering experiment is related to the size of the: (1) Nucleus (2) Atom (3) Electron (4) Neutron Ans: Nucleus
Which one is the strongest bond: (1) Br- F (2) F-E (3) Cl-F (4) Br- Cl Ans: Br- F
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
Q. Analytical tests for fats and oils? The analytical tests used in fats and oils are to: • determine the nature of fat or oil or the blends to see whether it is of the typ
what is mole concept
what is pie ligand acid ? explain with example
what is the properties of alkenes and alkynes
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