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Q. Development of off-flavours and objectionable taste in fats? Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation pro
What is basically Gibb''s free energy change? Ans) The energy associated with a chemical reaction that can be used to do work. The free energy of a system is the sum of its entha
C2H5OH -> CO2(g) + H2O(g)
Electrolysis of Water in the Presence of an Indicator • Place ~ 50 mL of the thawed cabbage juice in the same glass container (after rinsing) used in Step 1. • Insert the electro
explain nitric oxide becomes brown when released in air
If uncertainty in the position of an electron is zero, the uncertainty in its momentum would be: (1) Zero (2) (3) > h/ 2γ (4) Infinite
Q. What is softening of water? Describe deionization method of water softening with diagram. Ans. Softening of water: The process of removing the hardness causing salts from
prove berzelius hypothesis
Ask question #LIMITATIONS OF VBT AND VSEPR
Thermodynamic properties: Salts dissolve producing both cations and anions. It means that it is impossible to measure thermodynamic data for individual ion type. The solvation
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