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Thermosetting polymers - Classification of polymers
These are the polymers which go through permanent modification on heating. They get firm and infusible on heating. They are generally built from low molecular mass semifluid molecules. While heated they went highly cross linked to make hard infusible and insoluble components. The cross links take the atom in place that is why heating does not permit them to move liberally. Thus a thermosetting plastic is cross linked and is lastingly rigid.
Q. Determine the moisture content in the given sample of fat? After undertaking this activity, you will be able to: • assess the moisture content in the given sample of oil
Nature of metal carbon bond
During a flame test why is calcium''s flame not persistent, while that of strontium is? Ans) Because it does not have many ions as compared to the Strontium. It is the ions whic
The amino acid glutamine can be produced bythe following equilibrium in the presence of a suitable catalyst. The equilibrium constant for this reaction is 3.5 x 10-3 at 25 oC.
Sodium alkyl benzene sulphonates Sodium p-dodecyl benzene sulphonate abbreviated as S.D.S. work as a good detergent. It is most broadly used since 1975. These long chai
i) Electrophillic substitution in case of aromatic amines takes place more readily than benzene. ii) Nitro compounds have higher boiling points than hydrocarbons having almost s
Q. What is Spontaneous reactions? Ans. Spontaneous reactions can occur under specific conditions without any assistance. Most of the reactions you know are spontaneous r
Q. Name the types of food in which onion or garlic can be used for imparting health benefit. Bakery products, imitation meats and sausages and meat pies are the types of foods
Solid CH 4 is: (1) Molecular solid (2) Ionic solid (3) Pseudo solid (4) Does not exist Ans: Molecular solid
Askccomparison between caulometry and electrogravimetry question #Minimum 100 words accepted#
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