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Q. Preparation of hot souffle ? i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes. ii) Gradually add ¼ cup of scalded milk stirring continuou
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
what is the cycle of caban dioxide and how it flow
what is back titration
Explain and classify vitamins. Name the diseases caused because of lack of any three of them.
The number of orbitals in d sub-shell is : (1) 1 (2) 3 (3) 5 (4) 7 Ans: 5
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why was hydrochloric acid added?
Q. Show the properties of Tetrahydrido borate? Tetrahydrido borate anion BH - 4 has a tetrahedral structure which can be explained on the basis of sp 3 hybridisation of boron
Polyglycolic acid (PGA) : It is acquired by the chain polymerisation of cyclic dimer of glycolic acid, OH-CH2-COOH.
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