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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
387 J/Kg. C or 0.0924 Cal/g.C
why is carbon valency four
Principal of radiometric titration
Q. Electronic Configuration and Position in Periodic Table? The outstanding feature of the actinide and lanthanide elements is the great similarity in chemical and physical pro
what is free radical mechanisms
type of electrode?
hittorf rule
assignment on electrochemical series
explanition
a. State two main differences among globular proteins and fibrous proteins. b. Based on their chemical composition, verify how are lipids classified? Give one example of each cl
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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