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The energy that opposes dissolution of a solvent is: (1) Hydration energy (2) Lattice energy (3) Internal energy (4) Bond energy Ans: B
How many grams are in 4.5 moles of carbon?
Q. Conduct a descriptive analysis of bread? To sensory evaluate the slice of white bread on the basis of appearance, taste, texture and flavour. • judge the product quality
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Q. Estimation of synthetic food colours in foods? Food colours in various products need to be isolated, identified and then quantitatively measured for their limits. Estimatio
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what is the difference between the allotrope and polymorphs
Labelled analyte & reagent curve nature
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