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Q. Conduct a descriptive analysis of bread? To sensory evaluate the slice of white bread on the basis of appearance, taste, texture and flavour. • judge the product quality
Describe the following observations: a. Lyophilic colloid is more stable than Lyophobic colloid. b. Coagulation takes place when sodium chloride solution is added to a collo
Refer to diagram A, which describes the system formed by water-ethanol mixtures at 1 atm pressure, but is not drawn to scale. Industrial ethanol production results in the lowest-b
An atom with atomic number 20 is most likely to combine chemically with the atom whose atomic number is: (1) 11 (2) 14 (3) 16 (4) 10 An
#most wanted question..
aromatic carboxylic acids
Q. For a solution process in which species B is transferred from a gas phase to a liquid solution, find the relation between Δ sol G 0 (solute standard state based on mole fracti
uses of DDT, Saccharin, BHC and Chloramine
Preparation of chemical reagents I. Purpose of the Experiment A reagent is any substance in a chemical reaction. Different reagents are used for laboratory experiments
What happens when complex compounds consist of legand?
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