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Q. Estimation of synthetic food colours in foods? Food colours in various products need to be isolated, identified and then quantitatively measured for their limits. Estimatio
Q. Preparation of hot souffle ? i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes. ii) Gradually add ¼ cup of scalded milk stirring continuou
#question.#title..tell me what i do summer vacation class 9th and 10th.
Why magnesium does not impart any colour to Bunsen flame while calcium does
What is bayer''s sttains theory
second objection of kekule struture
how many times does water need to be magnified to see the atoms
n-propyl acetate evaporates rapidly when exposed to air,but water does not.Explain
What do you understand by temperature independence paramagnetism? Ans) Compounds which are expected to be diamagnetic may exhibit this kind of weak paramagnetism. It arises from a
fatty acid distribution in trihydric alcohol for triacylglycerol formation
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