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Explain Curie point and hystereris?
An ordinary piece of iron generally has little or no net magnetic moment. Though, if it is placed in a strong enough external magnetic field, domains will re-orient in parallel with that field, and will remain re-oriented when field is turned off, Hence creating a "permanent" magnet. This magnetization as a function of external field is described by a hysteresis curve. However this state of aligned domains isn't a minimal-energy configuration, it's extremely stable and has been observed to persist for millions of years in seafloor magnetite aligned by Earth's magnetic field (whose poles can thereby be seen to flip at long intervals). Net magnetization can be destroyed by heating and then cooling (annealing) the material without an external field, however.
theroy & oranic compound ans
Desiccants (drying agents) can often be regenerated by heating. A desiccant that is commonly regenerated is CaSO 4 ?2H 2 O:
How does the composition of RNA vary from that of DNA, and how does that affect the chemical stability of the molecule?
Chain transfer agents In Vinylic polymerisation several other molecules react along with main growing chain to interrupt the additional growth of the original chain. This takes
How many fluorescence photons will really be detected on average by the photo detector during a 10 ms acquisition window if one diIC12 molecule is located in the illuminated area?
Physical Properties of Benzoic Acid (a) Benzoic Acid is a white crystalline solid. (b) Benzoic Acid has m.p. 394 K. (c) Benzoic Acid is sparingly soluble in cold water bu
How do you explain in the absence of aldehyde group in the pentaacetate of d- glucose Solution) If we add fehling''s solution to D glucose pentaacetate ,no reaction takes place w
I read that in the first transition series,the stability of +2 oxidation state decreases from Sc to Cu.but,I observed that as we move along the 3d -series,the stability increases i
The energy of a photon is calculated by: (1) E= hv (2) h= Ev (3) h = E/v (4) E= h/v Ans: E= hv
discuss the dietary functional properties of calcium in foods
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