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Analysis of oils and fats - Acid value It points out the amount of free acid present in the oil or fat. It is described as the number of milligrams of KOH needed to neutralize
Q. Moisture removal in foods by different drying techniques? To carry out the moisture removal in foods by different drying techniques. • make yourselves familiarized with
What are the structure and bonding of metal carbonyls ?
what are the equacyions of Dunstan''s test ???
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
how to prepare 100ml of 40% urea solution
Pennies made after 1982 are made of 97.5% zinc and 2.5% copper instead of 95% copper and 5% zinc. Pree 1982 pennies weighed 3.10g. The penny contained 2.95g of zinc and 0.15g of co
Antiknock Compounds - Characteristics of Hydrocarbons To decrease the knocking property or to enhance the octane number of a fuel certain chemicals are included in it. These ar
What is the effect of more electronegative atom on the strength of ionic bond: (1) Decreases (2) Increase (3) Decreases slowly (4) Remains the same Ans: Increase
functional groups of organic compounds
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