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Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
what are ions
Q. Illustrate Classification of Emulsions? Emulsions are classified as: • Oil-in-water emulsion: This is a colloidal dispersion in which droplets of oil are dispersed in
Ask qhow chemical eqlibrium establish uestion #Minimum 100 words accepted#
Which of the following reduces the activation energy of a chemical reaction?
How can decrease alcohlic acidity in wheat flour.
Is it the key or the lock of the lock and key model? Ans) The activation center is a region of the enzyme formed by its spatial conformation to which the substrate binds. In the
mention the condition required of maximum the yield of ammonia.?
Reaction Intermediates Short lived fragments that are known as reaction intermediates result from homolytic and heterolytic bond fission. The significant reaction substances ar
HOW TO PREPARE IN EXAMS IN EASY MANNER?
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