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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
CARBON, SILICON AND GERMANIUM With the valence electron configuration s 2 p 2 the nonmetallic group of elements 14 may form compounds with four tetrahedrally directed covalent
calculate the enthalpy of combustion for acetic acid using standard enthalpies of formation.
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What is electromeric effect
what are the demerits of Bohr''s atomic model?
How do you account for the following: (a) All scandium salts are white. (At. No. of Sc = 21) (b) The first ionization energies of the 5d transition elements are higher than
Types of interferences: The various kinds of interferences encountered in analysis through flame photometry are: Spectral interferences Ionisation interferences
TRANSITION ELEMENTS-MEANS?
Attacking Reagents - Organic chemistry The fission of the substrate molecule to make centres of high or low electron density is affected by attacking reagents. Most of the atta
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