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Q. Classification of emulsifiers? Emulsifiers can be classified under two categories. These are: • Natural: These are naturally present in foods. Some examples are phosphol
why ionisation energy of aluminium is greater then Ga?
Till 20elememts write the no of electrons in outermost shell.if less than 4 then this is the valency otherwise subtract from 8
how to memorize cation and anion
Composition of protein - Biomolecules Composition of a protein changes with source. An estimated composition is as follows: Carbon from 50-53%; hydrogen from 6-7%; oxygen fr
In covalency : (1) Electrons are transferred (2) Electrons are equally shared (3) The electron of one atom are shared between two atoms (4) None of the above Ans: E
zinc+oxygen
instrumentation and applications of radiometric titration
Uses of glycol
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