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Basics of Potentiometry:
In this unit, you have learnt about electrode potentials, principles of potentiometer and measurement of potential, different types of reference electrodes: such as Calomel Electrode, Hydrogen Electrode, Silver-Silver Chloride Electrode and different types of indicator electrodes. We have also learnt about the measurement of potential and location of end points from the graphs obtained from the experimental values of emf and volume of titrant.
Various types of tirations such as acid-base titrations, redox titrations, precipitation titrations, complexometric titration and differential titrations were also explained in detail.
Consumer testing Consumer testing is the next crucial aspect in product development. Consumer testing can be done in three ways: 1. In-house laboratory testing 2. Ho
Marine lipids Marine lipids originate from the liver of lean white fish such as cod, the body of oily fish such as mackerel, and the blubber of marine mammals such as seal. T
Free-radical mechanism: Free-radical polymerisation is started by organic peroxide or other reagents that decompose to give free radicals.
Benefits of flame photometry: The subsequent are the main advantages of flame photometry. It gives high sensitivity and high reliability for the determination of elemen
Thermodynamic properties: Salts dissolve producing both cations and anions. It means that it is impossible to measure thermodynamic data for individual ion type. The solvation
Explain in words why hydroboration leads to anti-Markovnikov addition of hydrogen whereas most electrophilic addtions to alkenes result in Markovnikov addition.
The aluminum foil on a certain roll has a total area of 18.5m2 and a mass of 1275g. Using a density of 2.7g per cubic centimeter for aluminum, determine the thickness in millimeter
find H^+ concentration if Ph=4.90
Explain about the Dielectric Breakdown Dielectric Breakdown of a dielectric material is because of the excitation of electrons into the conduction band across energy
Strategy 3 Two levels of wheat flour 3960g and 3940g and two levels of baking powder 60g and 40g are selected to be tested. In all trials the percentages of A, B and C are fix
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