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Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
Preparation and uses of western
assignment
need to know common methods of preparing acetone/propanone. Need to include chemical equation for reaction that produces that molecule.
Q. Mention the role of insoluble fibres from wheat bran? The insoluble fibres from the wheat bran are resistant to fermentation by colonic bacteria and increase fecal bulk by r
Initially 5 mol of an ideal gas with Cv,m=12.5 J K^-1 mol^-1 are at a volume of 5 dm^3 and a temperature of 300K. If the gas is heated to 373 K and the volume changed to 10 dm^3, w
preparation,properties,merits,demerits
Why p-nitro toluene is higher boiling point than o-nito toluene ? Ans) The term hydrogen bonding is used to define dipole-dipole attractive forces of this type. The proton invol
The number of orbitals in d sub-shell is : (1) 1 (2) 3 (3) 5 (4) 7 Ans: 5
properties of halogens
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