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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.
If electron falls from n=3 to n= 2 , then emitted energy is: (1) 10.2ev (2) 12.09 ev (3) 1.9ev (4)0
which quantities are conserved in all oxidation-reduction reactions
Q. What are the properties of water? Ans. Water is a colorless, odorless, tasteless liquid with a melting and freezing point of 0 o C and a boiling point of 100 o C at 1 a
alloy formation
The temperatre of an air bubble while rising from bottom to surface of lake remains constant but its diameter is doubled . if the pressure is equivalent to h meter of mercury colum
descuss properties of transition elements
The elements of this group form a number of compounds with halogens. The halogen compounds of S. Se, Te and Po are called as halides. For oxygen, only the fluoro compounds
LIST METALIC AND NON METALIC ELEMENTS
Chemical properties
What do you understand by temperature independence paramagnetism? Ans) Compounds which are expected to be diamagnetic may exhibit this kind of weak paramagnetism. It arises from a
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