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Post-harvest treatments
Certain post-harvest treatments to fruits and vegetables can bring down spoilage significantly. A wide range of chemicals used to control post-harvest diseases include chlorine, sulphur dioxide, dichloran etc. Extension of storage life of fresh produce could be obtained by treatment with skin coatings like wax coating of fresh fruits and vegetables. Treatment of fruits with ethylene or ethylene-releasing chemicals such as ethrel or calcium carbide helps in the induction of early and uniform ripening.
Purification of organic compounds Several methods are available for the purification of substances. Though, the selection of method, depends upon the nature of substance (if s
Theory of conductomaetric titration NH4cl vs NaOH
difference between lantanoids and actinoids
When assigning oxidation numbers and you have to do the math to find the oxidation number of something in the compound, what are you ultimately trying to get that compound to equal
Q. Describe Water and Heavy Water? Water, H 2 O, the simple hydride of oxygen is a unique compound. It has extraordinarily high melting and boiling points compared to the other
Short note of synthesis of dry and bhc
Q. Why we need Sulfuring? Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution
(a) What is hardness of water? What do you understand by temporary and permanent hardness? OR Explain tempora
Q. Define the Normality of solutions? Ans. Sometime normality is used to measure concentration. Normality (abbreviated N) is the number of gram-equivalent masses of solute in 1
Equation shows the combustion of methane. a. By analogy, write a similar chemical equation using ethane, C 2 H 6 . b. Show this equation with Lewis structures. Answer:
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