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Q. Define Food spoilage? Food spoilage is a major concern of all people. Spoilage by growth of bacteria, yeasts and moulds limits the time that the food can be stored and still
Which of the following halides has maximum melting point: (1) NaCl (2) NaBr (3) Nal (4
Which one is not the correct relation in the following: (1) h= E/ v (2) E= mc 2 (3) Δ x × p = h/ 4 Π (d) γ
Ethylbenzene Ethylbenzene has a three-proton triplet and, at somewhat greater chemical shift, in the benzylic proton region, a two-proton quartet. p-Xylene has a six-proton si
Physical properties of Tri-halides (i) Tri-halides is a sweet smelling colourless liquid. (ii) Tri-halides is heavy liquid. The density of it is 1.485. It boils at 61°C.
Q. Preparation of hot souffle ? i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes. ii) Gradually add ¼ cup of scalded milk stirring continuou
preparation of succinic and oxalic acid
Physical properties of Alkynes (a) it is a colourless gas. It comprises a garlic odour. The odour is because of existence of impurities of phosphorous and hydrogen sulphide. Th
Calculate velocity of electron in bohr first orbit of hydrogen atom
reaction of mono hydric alcohol
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