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Edible colours - Chemicals in food Edible colours employed for food are mainly dyes. The make use of food dyes is specifically wide spread. They are utilized to colour everythi
Chemical Properties of Aromatic Nitro Compounds Resonance in nitrobenzene pass on a partial double bond character to the bond among carbon of benzene nucleus and nitrogen of th
Q. Evaluate slice bread on the basis of appearance and taste? Appearance A slice of bread can be having white/creamy white colour at the center and the brown colour on the
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
how to determine the percentage of association or dissociation in a solution?
Q. Discuss the EDTA method of determining hardness of water. OR What is hardness of Water? How it is determined by EDTA
what are the types of Organic reactions and their mechanism
whaqt is a gram moleculer mass
Talcum powder: Talcum powder is utilized to decrease impatience of the skin. Talcum powders such as face powders comprise talc (Mg 3 (OH) 2 Si 4 O 10 ) Chalk, zinc stearate an
Metal ion configurations in high and low spin octahedral complexes(with)table
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