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Q. Name the harmful microorganisms found in food? The harmful microorganisms found in food are Salmonella species, E. coli, A. flavus, C. botulimum and S. aureus.
General and physical characteristic of proteins (a) Most of them apart from chromoproteins are colourless, tasteless, and odourless. Several are amorphous but few are crystalli
For cations build from metals in early groups in the periodic table the complexing strength with halide ions follows the sequence whereas with many post-transitio
The rate constant for a reaction of Zero order in A is 0.0030 mol L¯¹ s¯¹. How long will it take for the initial concentration of A to fall from 0.10 M to 0.075 M?
What wieght of CO is required to form re2(CO)10 from 2.5 gm of re2(O)7
Table gives some halides and oxides of the 3 d series elements, selected to show the range of stable oxidation states. These follow the similar trends as required in aqueous chem
Why lithium and beryllium markedly differ from other members of their respective groups?
what is the cycle of caban dioxide and how it flow
complete assignment for half life determination
An air oven A large tin can is used as an air oven. A hole through the lid fitted with a cork holds a thermo- meter, and the saucer or dish rests on a wire gauze bridge placed
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