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In CH2=C=CH2 it is given that the length between H of first carbon at top and H of last carbon at top is L1 and length between H of first carbon at top and H of last carbon at bot
Q. What is sensory evaluation? Foods have several characteristics that require evaluation by sensory methods. The various food attributes that are judged on the sensory scale a
in ecm some have positive eo values
ACTINIUM AND THE ACTINIDES Following actinium (group 3) are the 14 components of the actinide series (represented by the symbol An) combined with progressive filling of the 5
Askccomparison between caulometry and electrogravimetry question #Minimum 100 words accepted#
Simple proteins Simple proteins are made up of chains of amino acid units just joined by peptide linkages. These types of proteins on hydrolysis yield just only mixture of amin
Q. Explain about Thiosulphuric Acid? Thiosulphuric acid, H 2 S 2 0 3 , has never been isolated but its salts are well known which contain the thiosulphate ion, S 2 O 2- 3 . Th
penetration power of proton is more/less than?
Properties of ethyl alcohol Physical properties It is a colorless liquid with a characteristic alcoholic smell. Its boiling point is 351K It is neutral towards litmus
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