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inductive effect of -OH and -CHO group
What are the systems for which concept of continuum is not applicable and why?
Explain Modelling for process and recipe Generally, all problems that appear in food product design can be divided into mixture or process problems, with the latter having th
Types of spectral interferences: While a quantitative analysis using a standard calibration curve is carried out, the calibration plot of emission intensity vs concentration o
Physical Properties of Benzoic Acid (a) Benzoic Acid is a white crystalline solid. (b) Benzoic Acid has m.p. 394 K. (c) Benzoic Acid is sparingly soluble in cold water bu
hybridization in hydroxyl group
advantages and dis advantages?
preparation of iodoform in lab
preparation method of glycerol
lABELed diagras
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