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Analysis of oils and fats - Acid value
It points out the amount of free acid present in the oil or fat. It is described as the number of milligrams of KOH needed to neutralize the free acid exists in one gram of the oil or fat. It is ascertained by dissolving a weighed quantity of oil / fat in alcohol & titrating it against a standard solution of KOH by using phenolphthalein like an indicator.
Which one is the electron deficient compound: (1) ICl (2) NH 3 (3) BCl 3
what is stability of colloids?
Calculate the solubility product of AgCl. Ag 5- and Ag 10- nanoclusters having of metallic silver but nevertheless have standard potentials dissimilar from the potential of
Synthesis of proteins : The DNA consists of the genetic code and directs protein synthesis by RNA. The two helix of DNA partly uncoils and approximately the individual strands
Consider a 2-component system of cyclooctane(1) and styrene(2) at 350 °C. Both component can be well described with the Soave-Redlich-Kwong equation of state in the mixed vapor and
Q. Concentration factors affecting taste quality? There is a specific range at which the tasteful substances should be used. The concentration required for identification is
Explain the following observations: (i) Generally there is an increase in density of elements from titanium (Z = 22) to copper (z =29) in the first series of transition element
When Nacl is dissolved in water the sodium ion becomes: (1) Oxidized (2) Reduced (3) Hydrolysed (4) Hydr
de-Broglie equation is: (1) n γ= 2d sin θ (2) E= hv (3) E= mc 2 (4) γ= h/ mv Ans: γ= h/ mv
Q. Show the diffrent kind of matter? Liquid matter has a specific volume like a solid but flows and takes the shape of its container. A liquid is incompressible for the reaso
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