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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
A tank contains 50 gal of a solution of NaCl in water (20% wt). To wash the tank, we supply fresh water at 10 gal/min and drain the tank at the constant rate of 10 gal/min. Determi
(a) Starting from a sample of chromate ore, how is potassium dichromate prepared? Explain all the steps included with chemical equations. (b) Write the balanced chemical equatio
Explain the problems of flooding and channeling in packed tower
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industrial application of cyanohydrin.?
An aqueous solution has a hydroxyl concentration of 1.75 x 10^-7mol/L. Find the concentration of hydrogen ions in this solution.
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Properties of Resorcinol 1. Resorcinol is a colourless crystalline solid, melting points 110°C. 2. Resorcinol is affected on exposure by light and air. 3. Resorcinol is s
Evaluation of food quality A common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality characteristics over a per
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