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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
concept of electrode potential
a solid weak acid i weighed, dissolved in water and diluted to exactly 50ml. 25ml of the solution is taken out and is tittrated to a natural endpoin with .10M NaOH. The titrated po
H2,Li2,B2 each has bond order equal to 1 , the order of stability is
Hofmann elimination, also called as Exhaustive methylation, is a process where an amine is reacted to create a tertiary amine and an alkene by treatment with excess methyl iodide f
why benzene is more stable then eniline?
octahedral splitting of electrons is expressed in terms of 10Dq.what would be the splitting for a d^3 high spin octahedral coordination compound?
Depression in freezing point - Physical methods for Non-volatile substances Mol. Mass = (1000 K f * w) /W* ΔT Where, K f stands for Molal depression constant of the solve
why original solution is prepared during basic radical analysis
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