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Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
When atoms are bombarded with alpha particles, only a few in n, others pass out undeflected. This is because : (1) The nucleus occupies much smaller volume compared to the volu
how to begin the topic of colloids for assignment?
what happen when alcohol react PCl5
Lassaigne method This is employed to detect halogen, nitrogen and sulphur. Organic compounds are fused along with dry sodium in a fusion-tube and fused mass after extraction wi
Which sample is better to use, bigger sample or smaller sample?
The rate constant for a reaction of Zero order in A is 0.0030 mol L¯¹ s¯¹. How long will it take for the initial concentration of A to fall from 0.10 M to 0.075 M?
Determine the architectural units of silicates This common architectural unit (SiO 4 4- ) of silicates is of remarkable stability. The different silicates may be classified
Q1: The complexes of Fe +2 with 1, 10- phenanthroline has a molar absorptivity of about 11,000 L/mol cm in water at 510 nm. A 20 ml water sample thought to contain Fe +2 is mix
Separation methods: The present unit gives an introduction to the course on separation methods. It highlights the utility of separations within the analysis and recovery of pu
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