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Potentiometric titration
Full saturation test
Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
describe iron exchange process
what is frenkel defect ?
When Nacl is dissolved in water the sodium ion becomes: (1) Oxidized (2) Reduced (3) Hydrolysed (4) Hydr
What is the foundation of classification of cold and hot working? Cold and hot working: Changing the shape of material by extrusion, forging, rolling, drawing involves pl
what are the advantages of stripping methods over voltammetric procedures?
Charactaristics of elements of group
Properties of Nitrophenols: O-Nitrophenol is a yellow in colour crystalline compound, whereas m- and p-isomers are colourless crystalline compounds. Isomer orth
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