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Reichert-Meissl value or R/M value - Analysis of oils and fats It points out the amount of steam volatile fatty acids exist in the oil or fat. It is illustarted as the number o
a 60.0g sample of water initially at 40.0 degree celcius is heated and converted to steam at 100 degree celcius. how much heat has been supplied to the sample during the pross. giv
what is the chemical reaction undergone during determination of alcoholic acidity of flour
Radius of the first Bohr's orbit of hydrogen atom is: (1)1.06 Å (2) 0.222 Å (3) 0.28 Å (4)0.53A Ans: 0.53 Å
what are the most important rules of iupac nomenclature that a student should know
The outer electronic structure 3s 2 3p 5 is possessed by: (1) Cl (2) O (3) Ar (4) Br ans: Cl
h2c2o4 + mno-4 - mno-4 +co2
conclusion for the project
why do we add HCl in common ion effect of II froup
explain the merits and demerits of calomel electrode
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