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Chemical Properties Proteins - Hydrolysis Hydrolysis : The very simple proteins are hydrolysed by acids, alkalies or enzymes to generate amino acids. Subsequent steps are inclu
Haber-Bosch Process Ammonia is one of the most significant intermediates. It is used, for example, for the production of fertilizers. Usually, ammonia is formed from hydrogen a
Q. What are the characteristics of bases? Ans. Common bases are borax, baking soda, and antacids. These are some characteristics of bases: They taste bitter
Q. What do you understand by Canning? Canning involves the application of heat that is high enough to destroy all pathogenic microorganisms and their spores present along with
x(2x^-1/4)^4
Describe Hall Effect? Briefly discuss physical origin and uses of Hall Effect? Ans: If a conducting bar is placed in a magnetic field B ⊥ to its axis and if a current flow
Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
Bond strength in hydrocarbons As much shorter is the bond size, the greater is the compression among molecules atomic nuclei and therefore greater is the strength of that bond.
Product Optimization Sensory analysis during this phase of product development is critical and includes extensive evaluation with many kinds of tests, each playing a specific
Polysaccharide or Starch and cellulose They are polymer of monosaccharide. The most significant polysaccharides are starch and cellulose. They have a general formula that is (C
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