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Physical properties of Glucose 1. Glucose is a colourless crystalline solid, melts at 146° C. 2. Glucose is readily soluble in water. 3. From aqueous solution,Glucose se
Q. How do we measure food texture? Food texture can be evaluated by mechanical test or instrumental methods. This is called as objective evaluation. When we use the human sens
what is the basic radical for a salt having a chlorine basic radical?
1. Of, relating to, or formed at the lowest possible temperature of solidification for any mixture of specified constituents. Used especially of an alloy whose melting point is low
There are five d-orbitals totally existed. These are designated as d xy , d yz , , d xz , and . The shapes of these orbitals are explained below: The three or
A Carnot heat engine gets heat at 800 K and rejects the waste heat to the environment at 300 K. The whole work output of the heat engine is used to drive a Carnot refrigerator that
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Q. Concentration factors affecting taste quality? There is a specific range at which the tasteful substances should be used. The concentration required for identification is
potentiometric titration
Q. Example to show scientific notation? Solve the following problem. 2.45 *10 14 kg + 4.00 * 10 12 kg First articulate both quantities to the same power of ten. Either
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