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standard estimation protocol
Q. Estimation of synthetic food colours in foods? Food colours in various products need to be isolated, identified and then quantitatively measured for their limits. Estimatio
5Mol K+
Various methods are employed to calculate the rate constant. The method to be adopted and the proper selection depend on the experimental condition and nature of reactants and pr
write the different units of hardness with their relationship
Chain Lengthening of Aldoses (Killiani-Fischer synthesis) The conversion of an aldose to the next higher member includes the subsequent steps : (a) Creation of a cyanohydrin
preparation and structure of xenon fluorides
how to memorize cation and anion
The quantity of heat liberated of absorbed when one mole of compound is formed in its standard state from its elements in their standard state is known as standard heat of formatio
Classification of polymers - On the basis of structure On the basis of structure of polymers these can be classified as (i) Linear polymers (ii) Branched chain polym
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