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Q. Why we need Sulfuring?
Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution. This process of sulfuring maintains colour of the food as it hinder the process of browning. Apples and bananas are examples of fruits that retain their colour during the process of drying if they are dipped in an acidic fruit juice or exposed to sulfuring which minimizes browning.
Explain indoctomeric effect with example of nitro compound?
Why is ammonium (NH4) seperately placed in zeroth group in detection of basic radical in qualitative analyisis?
Physical properties of Phthalic Acid (a) Phthalic acid is colourless crystalline substance. (b) Phthalic acid's melting point is not sharp (195-213°C). (c) Phthalic acid
convert km to m
2Zns + 3O 2 ---------> 2ZnO + 2SO 2 ZnCO 3 -------------> ZnO + CO 2 ZnO +C ------> Zn +CO ZnO + CO -----------> Zn + C0 2
In 2008, Safeway has converted all its trucks to bio-diesel B20 which is a mixture of 20% of bio-diesel produced from soybean and 80% of diesel in volume. It claimed that 34,000 to
Versatile nature of Carbon-Catenation The chemical compounds can be mainly classified into two main categories. These are organic and inorganic. More than 90 elements are in
Chemical reactions of glycerol.
Equilibria Equilibrium can also exist in between the same species in two different forms e.g. liquid and solid, liquid and gas. An equilibrium constant may also be produced for
factors affecting TLC in points
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