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Please give a stepwise procedure in carrying out quantitative test for Sucrose in Honey to determine its quality. Please also include Pure honey sucrose acceptable quantity.
Chemical Properties Proteins - Oxidation Oxidation : Proteins are oxidised on putrefaction and burning. The products comprise amines, nitrogen, carbon dioxide and water. The un
how to solve the spdf i don''t understand
Q. Taste interactions affecting taste quality? Taste interactions- Foods contain a mixture of substances which elicit all four sensations. Modification of one sensation takes p
Which of the following sets of quantum number is not possible: (1) n=3, l=+2, m=0,and s = +1/2 (2) n=3, l=0, m=0,and s = -1/2 (3) n=3, l=0, m=-1,and s = +1/2
Predict the regiochemistry and stereochemistry of the following cycloaddition reactions and indicate the basis for your prediction.
How coloured ion is formed
Br2(g)=2Br(g) dG=161.69KJ/mol at 298.15K Find kc and kp.
Explain indoctomeric effect with example of nitro compound?
What is the Bond Order of Li(2)(minus) anion molecule? Ans) No. of bonding elecrtons =3 (valence), anti bonding =0 (given its state) thus =bond order =3/2=1.2
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