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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
describe the construction and the working of the calomel electrode
What are some chemical properties of citric acid?
Determine about the Line and Surface Imperfection Line imperfection: Displacement with a curved boundary produces a mixed dislocation line at the boundary. Surface Imp
After making an ester by heating a carboxylic acid with alcohol in the presence of concentrated sulfuric acid, water is added to the mixture and the ester seperates out as oily lay
explain the principle of EDTA method
i am synthesing the azipines and i wana to fet the azipine with different subsituites. how can i get with triflouro subsituited azipines?
Trace and ultratrace analysis: The accuracy, precision and detection limits of flame AAS depend on how the analyte sample is introduced into the atomiser. We need to transfer
Q. Determine the crude fibre content in the given of flour? To determine the crude fibre content in the given sample of flour. After undertaking this activity, you will be a
Edible colours - Chemicals in food Edible colours employed for food are mainly dyes. The make use of food dyes is specifically wide spread. They are utilized to colour everythi
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