periodic table, Chemistry

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what are the diagonal relationship between berylium and aluminium

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The ph of an aqueous solution of ba(oh)2, The ph of an aqueous solution of ...

The ph of an aqueous solution of Ba(OH)2 is 10 if the ksp of Ba(OH)2 is 1*10^-9 then the concentration of Ba+2 ions in the aqueous solution is   Ans) [OH(-)] = 10^(-4) 2.

Regenerated by heating, Desiccants (drying agents) can often be regenerated...

Desiccants (drying agents) can often be regenerated by heating.  A desiccant that is commonly regenerated is CaSO 4 ?2H 2 O:

For a given value of quantum number, For a given value of quantum number l ...

For a given value of quantum number l , the number of allowed values of is given by: (1) l+2                   (2)  2l+2 (3)  2l+ 1                               (4)

Describe properties of potassium permanganate., Potassium permanganate is p...

Potassium permanganate is prepared from pyrolusite  (MnO 2 ) . Pyrolusite is fused with KOH in the presence of atmospheric oxygen or an oxidising agent like potassium nitrate or po

The number of unpaired electrons, The number of unpaired electrons in  1s 2...

The number of unpaired electrons in  1s 2 2s 2 2p 4   is: (1) 4        (2) 2        (3) 0        (4) 1 Ans: 2

Salts with neutralization reactions, Q. Give neutralization reactions of sa...

Q. Give neutralization reactions of salts? Ans. A salt is an ionic compound composed of an anion from an acid and a cation from a base. Sodium chloride, NaCl, and potassiu

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Problem 1: Briefly describe about the stage of research prior to drug development. Definition of drug development Stage of research prior to drug development P

The magnetic quantum number for valency electrons of sodium, The magnetic q...

The magnetic quantum number for valency electrons of sodium is: (1) 3        (2) 2         (3) 1       (4) 0 Ans: 0

What is sensory evaluation, Q. What is sensory evaluation? Foods have s...

Q. What is sensory evaluation? Foods have several characteristics that require evaluation by sensory methods. The various food attributes that are judged on the sensory scale a

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