Thermodaenamics,

Physical properties of amino acids, Physical properties of Amino acids ...

Physical properties of Amino acids (a) Amino acids are colourless, crystalline substances comprising sweet taste. They melt along with decomposition at higher temperature (much

Salt analysis, Why NH4Cl and NH4OH are added to the test solution?

Why NH4Cl and NH4OH are added to the test solution?

Radiometric titration, what is radiometric titration

what is radiometric titration

High initial permeability in fe-ni alloys, Illustrate how a high initial pe...

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

Acidity of alcohol and phenol, observation reaction of alcohol and phenol w...

observation reaction of alcohol and phenol with sodium hydroxide

Sulphur, why does the sulphur has three different valency

why does the sulphur has three different valency

How is harvest maturity identified, How is harvest maturity identified? ...

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 - chemicals in food, Artificial sweetener: The art...

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

Anomalous behavior of beryllium, why beryllium cannot be attacked readily b...

why beryllium cannot be attacked readily by acid