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Evaluation of food quality A common practice employed to evaluate the shelf life of a given food product is to determine changes in selected quality characteristics over a per
(a) How is aniline obtained from benzene? (b) Why are the secondary amines more basic than primary amines? Describe. (c) Write the complete chemical reactions for the convers
Nebulisation techniques: The accuracy, precision and detection limits of flame AAS depend on how the analyte sample is introduced into the atomiser. We need to transfer a repr
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Steric effect - Organic Chemistry On account of the existence of bulkier groups at the reaction centre, they makes problem as mechanical interference and with the result the at
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