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Q. Characteristics of food texture? Hardness: It is defined as the force necessary to affect a given deformation. When judged by human senses, it is the force required to pen
Explain Curie point and hystereris? An ordinary piece of iron generally has little or no net magnetic moment. Though, if it is placed in a strong enough external magnetic fie
What metals combine with non-metals, the metal atom tends to: (1) Lose electrons (2) Gain electrons (3) Remain electrically neutral (4)
Ormeloxifene or Centchroman Ormeloxifene (Centchroman, Saheli) has as well been developed and tested at the Central Drug Research Institute, Lucknow as a doing well anti fertil
Vulcanization: Vulcanization is very widely used in rubber technology to improve the properties such as low tensile strength, plastic nature, thickness etc. by adding some chemica
the simplest forms of physical quantities
Acid-base titrations - Types of titrations While the strength of an acid is determined along with the help of a standard solution of base, it is termed as acidimetry. Similarly
The S N 1 reaction is a substitution reaction in organic chemistry. "SN" place for nucleophilic substitution and the "1" shows the fact that the rate-determining step is unimole
Wheat milling: The milling of wheat consists of the separation of bran and germ from endosperm and reduction of endosperm to fine flour. There are three distinct methods of millin
Test of proteins - Xanthoproteic test Xanthoproteic test : A few proteins give yellow colour along with concentrated nitric acid (formation of yellow stains on fingers when wor
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