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Name the products of hydrolysis of sucrose. Why is sucrose not a reducing sugar? What are essential and non - essential amino acids in human food? Give one example of each ty
Explain Modelling for process and recipe Generally, all problems that appear in food product design can be divided into mixture or process problems, with the latter having th
what is hydrated copper
define the terms -cogulation ,tyndal effect ,gold number ,adsorbate ,adsorbent ,electrophoresis ,hardy schulzes rule ,peptisation ,promoters ,poisions ,browiner movement ,dialysis.
which coating is better for steel. Tin or zinc?
working of calomel electrode
Draw the structures of white phosphorus and red phosphorus. Which one of these two types of phosphorus is more reactive and why?
Q. Describe Gibbs Free Energy and Spontaneity? Ans. This is the end of the quest to find spontaneity. Free Energy, or Gibbs Free Energy is a quantity which balances the r
Q. What is Percent error? Quantities measured throughout an experiment are called experimental values. The dissimilarity between an accepted value and an experimental value is
is co2 stable molecule justify
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