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Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
Why there are tie lines for 3 phase equilibrium however not for 2-phase equilibrium in a two-component system? Lever rule derived from mass balance gives the relative amounts o
a. State two main differences among globular proteins and fibrous proteins. b. Based on their chemical composition, verify how are lipids classified? Give one example of each cl
what are limitations of nerst distribution law
what is cell?
find the equivalent weight of KMnO4
migration of ions,relative speed of ions,transport number,determination of ph from EMF method
Q. Describe Peroxomonosulphuric Acid? It is also known as permonosulphuric acid. It is obtained by the action of chlorosulphuric acid on cold anhydrous hydrogen peroxide :
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