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Q. Determine the gluten content in the sample of flour? After undertaking this activity, you will be able to: • assess the gluten content the given sample of flour, • c
A 75g piece of Ag is heated to 80 degree celcius and drooped into 50g of water at 23.2 degree celcius.The final tempereture of Ag-H2O mixture is 27.6degree celcius.what is the spec
Addition of Grignard reagents: Grignard reagents react along with carbonyl compounds to offer alcohols. Nature of alcohol lies on the nature of carbonyl compound. Addition o
An ionic compound is generally a : (1) Good electrolyte (2)Weak electrolyte (3) Non-electrolyte (4) Neutral Ans: Good electrolyte
An 80°C aqueous solution containing 58 wt% sodium nitrate (NaNO 3 ) is fed to a combination crystallization-settling unit operating at 25°C. The unit separates crystals from the re
Q. Show the characteristic baked flavour bread? Bread has its own characteristic baked flavour. This flavour diminishes with shelf life. A freshly baked bread would have intens
Q. What is graph? A graph is a visual demonstrate of data. Demonstrating your data in graphs is able to reveal a pattern if one exists. You will encounter numerous different
Ask question #LIMITATIONS OF VBT AND VSEPR
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#formation of salicylic acidquestion..
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