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Q. Evaluate precentage Proteins in Milk ? Milk comprises of casein, lactoalbumins and lactoglobulins. About 82 per cent of the protein in milk is casein and the remaining prot
Q. Detect the presence of synthetic food colours in the given samples? Objectives After conducting this activity, you will be able to: • describe the kind of natural
assignment of 15 pages on dienes
what is metallurgy
Solubility - physical characteristics of carbonyl compounds Aldehydes and ketones upto 4 carbon atoms are miscible along with water. This is because of the existence of hydroge
Application of chemicals in Food preservatives
Draw a reaction scheme with line-bond structures that illustrates how two amino acids combine to form a dipeptide. What conformation does the peptide bond usually adopt?
Why Ionic compound does not show the property of space isomerism Ans) Ionic bond is Electrostatic. It is non directional, so Ionic compounds does not represent the property of
fajan rule state that large size highly negative charged ion form covalent bond
Determine the purpose of Quenching Quenching is most generally used to harden steel by introducing martensite, in which case steel should be rapidly cooled through its eutect
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