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Chemicals in food
Several chemicals are added to food for their preservation and improving their appeal. These involve flavorings, antioxidants, fortifiers, sweeteners, dyes, emulsifiers and antifoaming agents. Along with the exception of the antioxidants, preservatives, fortifying agents and artificial sweeteners, the remaining classes of chemicals illustrated above are added either for ease in processing or for cosmetic reasons, in the actual logic these comprise no nutritive value.
priming and foaming ?
copper reacts with oxygen to form two oxide X and Y .On analysis 1.535g of X yielded 1.365g of copper and 1.450g of Y yielded 1.160g of copper. [I] determine the chemical formula
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I WANT TO DISCUSS ABOUT IRON CHEMICAL ANALYSIS.POSSIBLE THAT?.
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A tank containing 100 kg of a 60% brine (60% salt) is filled with a 10% salt solution at the rate of 10 kg/min and 78°F. Solution is removed from the tank at the rate of 15 kg/min.
what is metallurgy
Q. Illustrate about square planar complexes? For square planar complexes Mu, Ma3b or Mab3 where a and b etc., are monodentate ligands, again the geometrical isomerism is not p
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