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Physical properties of Amino acids (a) Amino acids are colourless, crystalline substances comprising sweet taste. They melt along with decomposition at higher temperature (much
Why NH4Cl and NH4OH are added to the test solution?
what is radiometric titration
Illustrate how a high initial permeability in Fe-Ni alloys helps to reduce the area under hysteresis loop. The most favourably oriented fully-grown domain tends to rotate so a
observation reaction of alcohol and phenol with sodium hydroxide
why does the sulphur has three different valency
How is harvest maturity identified? Before harvesting, the first thing to be looked into is the identification of harvest maturity. We have already seen what the term ac
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
why beryllium cannot be attacked readily by acid
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