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chemical properties of formic acid
show the nomenclature of polyfunctional group
Q. What are the values of C and F in systems consisting of solid AgCl in equilibrium with an aqueous phase containing H 2 O, AgC(aq), Cl(aq), NaC(aq), and NO 3 (aq) prepared in th
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Q. What do you mean by Blanching? The enzymes in the food system can be separated into four groups relating to the changes in flavour, colour, texture and nutritive value. T
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what is chemical bond and his type?
why He and H cannot liqueified by linde''s method
The concentration of hydrogen ions in solution affects the enzyme activity. Every enzyme has maximal efficiency under an optimum pH. As pH is one of the factors for the denatura
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