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Q. Can you describe Cream Foams? Cream, with a fat content of at least 30 per cent, can be beaten to form foam. However, it is observed that a cream with 36 per cent fat can be
Which of the following is corrodes faster?Iron pole in sea water or iton pole on the beach? Ans) There are various ways of reducing and preventing this form of corrosion. One w
Explain detergents? Give their scheme classification. Why are the detergents preferred over soaps?
Q. Rehydration tests for the dried sample? • gain knowledge about the sensory changes that take place during the dehydration of the samples, and • learn about the effectiv
name and chemical formula of blue vitriol
Melting and freezing points: When a pure solid substance is heated through its melting point (melting temperature), the solid changes to a liquid. At the melting point equilibr
Ethylbenzene Ethylbenzene has a three-proton triplet and, at somewhat greater chemical shift, in the benzylic proton region, a two-proton quartet. p-Xylene has a six-proton si
iupac naming of ten bridged ligand containg complexes with their formulas
Q. Determine the peroxide value in the of fat? After undertaking this activity, you will be able to: • determine the peroxide value in a given sample of fats/oils, and •
General and physical characteristic of proteins (a) Most of them apart from chromoproteins are colourless, tasteless, and odourless. Several are amorphous but few are crystalli
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