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Q. Can you explain Gels ? Gels may be formed by the proteins of egg or flour in products like souffles, puddings, custards, batters and doughs. When the protein particles a
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factors that effect the solubility of a solute The solubility of a solute is effected by three factors like 1) Nature of solute 2) Nature of solvent 3) Temperature Nature
applications and classifications
Determine the Coordination number (CN) of HCP In HCP unit cell, the base centered atom touches six corner atoms in the similar plane, three atoms in a plane above and thre
whaqt is a gram moleculer mass
Melting point - physical charterstics of monocarboxylic acids (a) The melting points of carboxylic acids do not change smoothly from one member to other member. (b) The melt
standard estimation protocol of glutamic acid
conclusion of the topic?
Q. Describe the Freezing - Techniques of preservation? This is a method of preservation using low temperature. The chief preservative effect of freezing lies in the inability o
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