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General and physical characteristic of proteins (a) Most of them apart from chromoproteins are colourless, tasteless, and odourless. Several are amorphous but few are crystalli
apparatus and principle of Flah photolysis...and 3rd order reaction with two same and one different concentration.
1. The temperature of the warm water bath is recorded too high. How will this technique error affect the reported activation energy for the reaction - too high or too low? explain
How alkanes are prepaired?
When is fresh produce to harvest? Optimum quality of fruits and vegetables is obtained only when they are harvested at the optimal stage of maturity. A critical time for
Q. Explain the electronic distribution complexes? In majority of the cases the decrease in the number of unpaired electrons agrees well with the magnetic moment values obtained
what is allotropy
quality of soya milk
Saytzeff rule
0.265g of an organic compound produced on evaporation 102cm^3 of vapour at 373k and 775mmHg.percentage composition of the constituents elements are 92.24 % of carbon and 7.76% of h
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