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Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
What is sublimation?
when n why rearrangement reaction occur?//
assignement
Product Development And Evaluation Processed food is gaining importance as "commercial commodity". It becomes more evident when we see the wide range of packaged food product
Uses of Glucose (a) Glucose is used in the conservation of fruits and making of jams and jellies. (b) Glucose is used in the preparation of confectionary and as a sweetening
what is the trend for ionization energy and metals in the periodic table
THERMOCHEMISTRY The enthalpy changes associated with reaction are dependent upon the temperature. They are also dependent upon the amounts, and the pressure and states of the r
Filter A plant pot with a plug of cotton wool in the bottom and a layer of sand little inches deep makes a satisfactory filter for more purposes
How much NaCl is needed to prepare a 0.5 solution of 5 Ltires?
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