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What aspects of amino acid structure are involved in the formation and stabilisation of beta-sheets in proteins?
Start with a paragraph that describes important basic information to introduce your answer. Then increase the detail to give a full answer. What points do you need to describe overall and what order should they go in?
What should the diagram look like and what labels does it need? Can you draw it quickly but clearly?
Will your writing be readable? We are fairly good at reading poor writing, but we're only human. We can't mark what we can't read.
The bond energy of an O- H bond is 109 kcal mol 1. When a mole of water is formed from H and O atoms, then 218 kcal is released. Two O-H bonds are there is H2O so 2*109 kcal an
It is important to differentiate the stoichiometric or empirical formula of a molecular substance from its molecular formula. The former expresses only the relative numbers of atom
Explain the process of Grading and Sieving Grading: Grading consists of separating the sound kernels from chaff and impurities,and may be achieved by sieving or winnowing.
what is wet test for acid redicals?
Q. What are the types of emulsions? Emulsions can be of three types: 1) Temporary emulsion: These require vigorous shaking just before they are used, as they separate out e
Q. Describe the foaming properties? Foods like meringue, ice cream and beer contain foams. A number of foods possess good foaming properties on account of the proteins they con
Dielectric loss: These losses occur because of electrons hopping from single lattice site to another in transition metal oxides.
Distilled water A kettle can be used to give boiling water, which is then condensed in a jam jar fitted with a big cork and immersed in a pan of cold water. Rubber tubing, adhe
how many laws of crystallography?
what is the m.p naphthalene,ammonia oxalate,citric acid ,naphthyl acetic acid
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