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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
explanation on the periodic tables
The series limit for Balmer series of H-spectra is: (1) 3800 (2) 4200 (3) 3646 (4) 4000 Ans: 3646
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WHAT are the properties of group13 elements?
Q. Determine the wavelength of light wave? Ans. The frequency of an infrared wave is 2.07 x 10 14 Hz. What is the wavelength? c = λv Since we know the speed of light we
Li + H20 ----> LiOH + H2....if I start with 3.4 mols of H2O , how many mols of H2 can I make?
at what temperature centigrade will the volume of a gas at 0 degrees Celsius double itself pressure remaining constant
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
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
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