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Physical Changes
Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushing of dried snack during distribution seriously affects their quality. Dried foods when kept in high humidity may pickup moisture and become soggy.
Explain the Gibbs Phase Rule for Multicomponent Systems? The Gibbs phase rule for a pure substance was written F = 3 - P. We now consider a system of more than one substance an
Con?gurational entropy of square lattice models for polymers In this problem, we will consider, several models for a polymer on a 2D square lattice. In particular, we will focus on
What are the significance of compton effect
Explain the un-ionized form of vanillin It is the un-ionized form of vanillin that has the typical odor. In NaOH solution, the phenol group ofvanillin ionizes to its conjugate
The filling of the table defined above leads to a natural division of the periodic table into blocks according to the outer electron configurations of atoms (see Fig. 2). All s blo
Among the bonds formed by a chlorine atom with atoms of hydrogen, chlorine, sodium and carbon, the strongest bond is formed between (1) H- cl
WHAT IS THE FEROST DIAGRAM
Difference between thermoplastic and thermosetting polymers Thermoplastic polymers Thermosetting polymers (1) Thermoplastic polymers
I have the following reactions (1)NaOH+CO2+M=NaHCO3+M, K1 (2)NaHCO3+H=Na+H2CO3, K2 (3)2NaHCO3+M=(NaHCO3)2+M, K3 ki''s are the rate constants. Suppose NaHCO3 is a dominating constit
Physical properties of Acetophenone - Aldehydes and Ketones a. Acetophenone is a colourless crystalline solid with melting point 20°C and boiling point 202°C. b. Acetophenon
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