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Q. Ash content of a foodstuff?
Ash content of a foodstuff represents inorganic residue remaining after destruction of organic matter. It may not be the exact measure of the total mineral content as some changes may occur due to volatilization of some components or some interaction between constituents. High ash content or a lower alkalinity of ash may be suggestive of the presence of adulterants. The process of combustion evaporates moisture and oxidizes the organic matter to vanish in air. The incombustible residue is the ash. The major constituents of the ash in flours are calcium, phosphorus, iron, sodium, potassium, halogens, silica or sand or silicious matter. The complete ashing is indicated by the absence of ember like glow in the ash when the crucible is observed immediately after taking it out of the furnace.
I''m trying to find articles and books online that I can get information on the mechanism of the Darzen''s reaction. Any ideas?
the equation of langmuir isotherm was derived on basis of
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Amines are soluble in organic solvents whereas ammonium salts are not. Is it true? Ans) yes because amine is contain R-NH2 group where R is carbon groups so they are in polar nat
The number of unpaired electrons in 1s 2 2s 2 2p 4 is: (1) 4 (2) 2 (3) 0 (4) 1 Ans: 2
I think you are talking about aniline(Nitrogen containing compounds) . If so then no, they do not undergo friedel craft as nitrogen donates its lone pair to form a complex and do
internal conditioning methods
Wheat milling: The milling of wheat consists of the separation of bran and germ from endosperm and reduction of endosperm to fine flour. There are three distinct methods of millin
What happens when a melt containing 1% Ag and 99% Pb is cooled?
jack prepared copper(11) sulphate by adding a metal oxide to the acid. jill prepared sodium chloride by acid/alkali reaction. name the metal oxide and acid jack would use to mak
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