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classification corrosion
Starch and its derivatives Starch is a white amorphous substance along with no taste or smell. While heated to a temperature among 200-250 o C it changes into dextrin. At large
Physical properties of Phenol (a) Phenol is a colorless crystalline, deliquescent solid. It attains pink colour on exposure to air and light. (b) Phenol is capable of formin
Q. Concentration factors affecting taste quality? There is a specific range at which the tasteful substances should be used. The concentration required for identification is
Q. Explain about Conservation of Mass? Conservation of Mass above two centuries ago chemists established a fundamental law called the law of conservation of mass. This l
Sn + No3- ------- Sno2 + No2
about synthetic detergents
Preparation of ethane by lab method
how many process there are to extracte copper from copperpyrites/
Volumetric analysis Volumetric analysis is a quantitative analysis. It includes the measurement of the volume of a known solution needed to bring about the completion of the r
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