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The table below gives intrinsic viscosity values explained by viscometry and weight- average molar mass values explained under the similar conditions by static light scattering
What are the Mark-Houwink parameters for this polymer? Write the applicability of the Mark-Houwink model to this polymer?
Q. Define Food spoilage? Food spoilage is a major concern of all people. Spoilage by growth of bacteria, yeasts and moulds limits the time that the food can be stored and still
What will be wave length of a ball of 0.1 kg mass moving with 10 ms -1 velocity
when H+ is removed from any compound it forms conjugate acid. the addition of H+ ion gives conjugate base.
Why does lycopene absorb at loner wavelength than beta carotene though both have same number of double bonds?
all alkalis are bases but all bases are not alkalies?
how does the steric effect affecting the formation of end product of organic compuond
Properties of Allyl iodide or 3-iodopropene-1, ICH 2 CH = CH 2 Allyl iodide is a colourless liquid. It get boils at 103.1°C.The halogen atom in allyl iodide is fairly reactive
how do you convert mL/s to mol/s using the colume of oxygen at satp?
10 g of h2 and 64 g of o2 are filled in a steel vessel and exploded amount of water produced in this reaction
Artificial sweetener: The artificial sweeteners are other kind of food additives. The very firstly admired synthetic sweetener was saccharin. It was advertised like its water s
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