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To increase the pressure so that boiling point of water increases and heat provided goes only for cooking food not for boiling water
I think you are talking about aniline(Nitrogen containing compounds) . If so then no, they do not undergo friedel craft as nitrogen donates its lone pair to form a complex and do
Titration - Volumetric analysis The procedure of addition of the known solution from the burette to the measured volume of solution of the substance to be calculated until the
principle of EDTA method
Certain basic properties of lakes and oceans are important to understanding how they "work". One of these is the density of the water, and its changes. Dense (or heavier) water wan
importance of chemistry in computer engineering
For the dissociation equilibrium of formic acid, HCO 2 H(aq) ↔ H + (aq) + HCO 2 - (aq), the acid dissociation constant at 298.15K has the value K a = 1.77 *10 -4 . (a) Find t
Q. What is basic diffrence between heat and temperature? Ans. Heat is energy which flows from hot objects to cooler ones. It flows because of the temperature difference betw
explain the notion of environmental analytical chemistry
Q. How do we measure food texture? Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sens
basic principle of electrogravimetry
A pressure cooker cooks food faster because under pressure the temperature is increased to a higher point than the 2120 boiling point of water in an open container and more over takes less time
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