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Q. Can you describe Cream Foams? Cream, with a fat content of at least 30 per cent, can be beaten to form foam. However, it is observed that a cream with 36 per cent fat can be
Q. Limitations of Hybrid orbitals? It gives no idea whether a particular metal ion would prefer to have any particular geometry say, an octahedral or tetrahedral with a giv
If 4.5 grams of Nitrogen reacted with 2.6 grams of Hydrogen, identify the following: Limiting Reactant- Excess Reactant- and Theoretical Yield:
Charectaristic of covalent bond
What is Allotropy If the change in structure is reversible then the polymorphism is called as 'allotropy'.Allotropy (Gr. allos, other, and tropos, manner) is a behavior exhibi
Q. Illustrate Chemical nomenclature? Ans. Chemical nomenclature is the system of names that chemists use to identify compounds precisely. The systematic method of naming c
how many blocks of elements are there /define p block elements
what is attacking reagent
Calculate the ratio of d number of molecules in two energy levels at 27''c given E2=9.75x10"-13erg/mol E1=6.95X10"-13erg/mol g1=2 g2=3
Q. Describe the foaming properties? Foods like meringue, ice cream and beer contain foams. A number of foods possess good foaming properties on account of the proteins they con
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