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what are causes of chemical bonding?
Processing of Cereals Owing to the low moisture content, cereals and pulses are relatively stable during storage; and processing is not so much for preservation. However, proc
Q. What is Activation Energy? Ans. Colliding molecules which overcome the activation energy form an activated complex. In the activated complex, original bonds are partial
Q. Can you explain Texture? Texture indicates the characteristic of a food and would include descriptive parameters like graininess, softness, chewiness, brittleness etc. The t
Lithium Fluoride is less soluble in water. But in some ways consider that when Lithium Fluoride dissolve in water, an alkaline solution will find. can u please explain that why thi
Explaination of general characteristic properties
A metal surface is exposed to solar radiations: (1) The emitted electrons have energy less than a maximum value of energy depending upon frequency of incident radiations
Q. Evaluate precentage Proteins in Milk ? Milk comprises of casein, lactoalbumins and lactoglobulins. About 82 per cent of the protein in milk is casein and the remaining prot
electrode system
Factors affecting tga curve
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