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chemical bonding
Q. Conduct a descriptive analysis of bread? To sensory evaluate the slice of white bread on the basis of appearance, taste, texture and flavour. • judge the product quality
The value of Planck's constant is 6.63x 10 -34 Js. The velocity of light is 3.0x 10 8 ms -1 . Which value is closest to the wavelength in nanometres of a quantum of light with
Free radical and Aromatic rearrangement Migration or Rearrangement to free radical species or Free radical rearrangement: Those rearrangement reactions where the migr
Characteristic flame colour: specific metals and their salts impart particular colours to Bunsen burner flame. (1) Pb (plumbum) impart pale greenish colour to the f
1 gm of a metallic oxide on reduction gives 0.68 gm of the metal. ans) Mass of metal/mass of oxygen=eq. mass of metal/eq. mass of oxygen. applying this we get .68/.32=x/8 x=1
Formation of phenol by dizonium solt #Minimum 100 words accepted#
Vat dyes: These dyes are insoluble in water and cannot be helpful directly. These dyes on decline along with sodium hydrosulphite (NaHSO 3 ) in a vat make a soluble compound th
How does crystallography help in study of crystal structure
General and physical characteristic of proteins (a) Most of them apart from chromoproteins are colourless, tasteless, and odourless. Several are amorphous but few are crystalli
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