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Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
what r identification tests for lipids which involve water in their tests n their biological use in human body
4-nitrotolouene ---> LiAlH 4 converts it to 4-aminotoluene ----> Add HNO 2 and it forms -----> diazonium salt ------> add H 3 PO 2 to get Toluene -----> add Br 2 /CCl 4 - 2
Q. Explain Specific Heat and caluclate amount of heat transferred? Ans. The amount of heat transferred to a substance depends on three things: a) amount of the substance
which postulate of daltons theory can explain the law of definite proportions
What are the major poisnous gases released during burning of the plastic substances? Ans) It is high time that we start taking concrete steps in order to prevent pollution or else
Initially 5 mol of an ideal gas with Cv,m=12.5 J K^-1 mol^-1 are at a volume of 5 dm^3 and a temperature of 300K. If the gas is heated to 373 K and the volume changed to 10 dm^3, w
Explain the mixtures and compounds Mixture Compound 1. Mixtures are made from 2 or more substances which are not chemically co
Artificial sweetener: The artificial sweeteners are other kind of food additives. The very firstly admired synthetic sweetener was saccharin. It was advertised like its water s
#between p-amino aniline &p-methyl aniline which is more basic?
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