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Chemical Properties Proteins - Salt formation (i) Salt formation : Due to existence of both -NH 2 and -COOH groups in proteins, they make salts along with acids and bases.
does lowered pH of water affect dissolved oxygen?
explain curie progogine principle
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Q. Can you describe Cream Foams? Cream, with a fat content of at least 30 per cent, can be beaten to form foam. However, it is observed that a cream with 36 per cent fat can be
structure of proteins
Chemical Changes During the processing and storage of foods, several chemical changes occur that involve the internal food components and the external environmental factors. T
Bohr's model can explain : (1) The spectrum of hydrogen atom only (2) Spectrum of atom or ion containing one electron only (3) The spectrum of hydrogen molecule (4
Highest melting point would be of: (1) He (2) CsCl (3) NH 3 (4) CHCl 3 Ans: CsCl
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