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Labelled analyte & reagent curve nature
General and physical characteristic of proteins (a) Most of them apart from chromoproteins are colourless, tasteless, and odourless. Several are amorphous but few are crystalli
Chemical Properties Proteins - Oxidation Oxidation : Proteins are oxidised on putrefaction and burning. The products comprise amines, nitrogen, carbon dioxide and water. The un
equation of hess''s law
unique prperties of colloids
what is heat of reaction
1)Aniline is more basic because of the strong electron withdrawing effect of the carbonyl oxygen on the amide of acetanilide. 2)Aniline is more basic because of the strong electro
Write the neutral calcium atom has a number The neutral calcium atom has a number of valence electrons euivalent to its group number, that is 2.
instrumentation and applications of radiometric titration
Rancidification - chemical properties of oils and fats On long storage in contact along with air and moisture, oils and fats develop unlikable smell. The process is termed as r
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