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Avogadro''s hypothesis?
potentiometric titration
Q. Show the Effect of concentration on Chemical Equilibrium? Ans. When more of one of the chemicals is added to the reaction, more collisions take place moving the reactio
Physical properties of Glucose 1. Glucose is a colourless crystalline solid, melts at 146° C. 2. Glucose is readily soluble in water. 3. From aqueous solution,Glucose se
priming and foaming define?
how to count two oxidation no. of Cl in Ca(OCl)Cl?
preparation of iodoform in lab
Q. What do you mean by Solids Non-Fat? Solid non-fat is an important criterion of milk selection for further processing. Milk solids non-fat would include the nitrogenous subst
Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
The Fermi level is The highest occupied energy level at 0 0 K.
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