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Chemicals in food Several chemicals are added to food for their preservation and improving their appeal. These involve flavorings, antioxidants, fortifiers, sweeteners, dyes, e
Q.give characterstics of matter?
What is heat atomisatin? Solution : Heat of atomisation or enthalpy of atomisation is the energy required to dissociate one mole of a given substance into atoms.
Q. Show Applications of coordination compounds? Innumerable applications of coordination compounds in fields as divergent as biology, industry. Agriculture, analytical chemist
Baeyer's reagent - Tests of unsaturation It is 1% solution consisting of sodium carbonate. It is of pink in colour. An aqueous solution of the element, some drops of Baeyer's
how to teach mole to students
write the structures of the major product (saytzeff elimination) when the following alcohols are dehydrated with hot,concentrated sulphuric acid. 1. 3-methyl-2-butanol 2. 2-pentano
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
How many octahedral and tetrahedral voids are present in HCP? Ans) octa -no of atoms prsnt ,nd tetra -twice of it.
Q. Explain about heterogeneous mixture? A heterogeneous mixture is one that isn't blended smoothly throughout. Illustrations of heterogeneous mixtures include smoky air and m
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