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Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
AS THIS ALKALI METALS HAS LARGE SIZE AND LESS IONISATION ENERGY THEY LOSE THEIR OUTERMOST ELECTRON EASILY. PHOTOELECTRIC EFFECT MEANS EJECTION OF ELECTRONS FROM A METAL WHEN THEY
A flash separator "flashes" (abrupt increase in temperature and pressure) a liquid stream containing multiple species. Not all of the liquid vaporizes, but the vapor that does form
Properties of Picric Acid Picric Acid is a yellow crystalline solid, melting point 122°C. Picric Acid is insoluble in cold water but soluble in hot water and in ether. It is ac
Preparation Methods of Cycloalkane
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hittorf rule
sulphuric acid can be made with concentration of 99%. However for different industrial process different concentration are used. For a specific industrial requirement, 62% H2SO4 is
give two reasons why it is necessary to ionize the chromium atoms
p-orbitals of an atom in presence of magnetic field are: (1) Two fold degenerate (2) Non degenerate (3) Three fold degenerate (4) None of these Ans: Non degenerate
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