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Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
Side chain - nomenclature of simple aromatic compounds The alkyl or any other aliphatic group consisting of at least one carbon atom attached to the nucleus is termed as side c
the measured dipole moment of-para nitroaniline (6.2D) is larger than the value calculating using empirical group moment (5.2D)
what will be presure if tempreture is -73?
Power plants generate electricity by sending steam at high temperatures and pressures into a turbine where it expands, causing the blades to spin which turns a generator which prod
(a) Given the values below, calculate the concentration of benzoyl peroxide required to prepare polystyrene with a number average molar mass of 400,000 by bulk free radical polymer
Q. Determine the crude fibre content in the given of flour? To determine the crude fibre content in the given sample of flour. After undertaking this activity, you will be a
Define Enable the Acquisition of Powers of Observation I. PURPOSE OF THE EXPERIMENT The purpose of the experiment is to enable the acquisition of powers of observatio
Q. Explain about Multidentate ligand? A multidentate ligand which combines with a metal ion through two or more atoms on the ligand simultaneously is called a cheldting agent.
Uses of Starch - Biomolecules (a) Starch are used as the most useful constituent of food as rice, bread, potato and corn-flour, etc. (b) Starch are used in the creation of d
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