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Q. Classification of emulsifiers?
Emulsifiers can be classified under two categories. These are:
• Natural: These are naturally present in foods. Some examples are phospholipids and lecithin in egg yolk, which are responsible for the natural stability of mayonnaise and other products.
• Synthetic: These are chemicals prepared in the laboratories, which are used to stabilize food products. These are further classified as emulsifiers affirmed as GRAS (Generally Regarded As Safe) and emulsifiers as direct food additives.
Word root - IUPAC System of Naming Organic Compounds The word root represents the number of carbon atoms that are present in the chain. Table : Chain le
Equation shows the combustion of methane. a. By analogy, write a similar chemical equation using ethane, C 2 H 6 . b. Show this equation with Lewis structures. Answer:
Q. Show the Occurrence of the f-block element? Apart from promethium which is unstable and is found in traces in uranium ores, all the lanthanides usually occur together. Altho
prove berzelius hypothesis
Reaction of 4 - bromobenzyl chloride with sodium cyanide in ethanol leads to?
A sample of water collected in the field had a pH of 6.8. By the time it was analyzed in the lab, the pH had decreased to 6.0. Give a possible explanation.
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Q.give characterstics of matter?
Where is tin obtained? Ans) Tin is obtained in several places tin is found mainly in the ore cassiterite, which is originate in Malaysia, Bolivia, Thailand, and Nigeria.
Mordant dyes: These dyes comprise no natural affinity for the fabric and are applied to it along with the help of specific additional substances termed as mordants. A mordant
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