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Q. Characteristics of food texture? Hardness: It is defined as the force necessary to affect a given deformation. When judged by human senses, it is the force required to pen
Explain Peroxide-promoted addition Peroxide-promoted addition is in competition with normal addition and rearrangement. The normal processes happen at the same rate at which t
a) Describe why not all of the organic matter in wastewater is converted to carbon dioxide and water in biological treatment. b) What is the importance of the BOD in the charact
What are laws of crystallography? How does it help in study of crystal structure
Stearic effect - relative reactivity of aldehydes and keto The size of the alkyl group is much more than that of hydrogen. In aldehydes, there is one alkyl set although in keto
Q. What are boiler troubles? Discuss their consequences? Sol. Boiler feed water (water for steam making): water is very important engineering material which is mainly used fo
short note on vulcanization of rubber.
what are imperfection in solids
Prove that the number of orbitals in a principal quantum level is n^2 using the fact that the number of orbitals in a subshell is (2L-1) where L is the azimuthal quantum number.
standard estimation protocol of glutamic acid
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