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Q. What are the properties of water? Ans. Water is a colorless, odorless, tasteless liquid with a melting and freezing point of 0 o C and a boiling point of 100 o C at 1 a
what will be presure if tempreture is -73?
what is the meaning of solution
Q. What do you mean by Blanching? The enzymes in the food system can be separated into four groups relating to the changes in flavour, colour, texture and nutritive value. T
mechanism of picricacids
The base "G" in DNA is guanine. a 15 ug sample of guanine in excess oxygen resulting in 21.84 ug of CO2, 4.47 ug of H2O, and 22.83 ug of NO2. How many grams of carbon does 15 ug
Some enzymes require other associated molecules to work. These molecules are known as enzyme cofactors and they can be, for example, organic ions, like mineral salts, or organic mo
use of ammonium chloride in 3 group of basic radicals
can we reduce r-cn to primary ammines using fe/hcl
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