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Physical properties of Amino acids (a) Amino acids are colourless, crystalline substances comprising sweet taste. They melt along with decomposition at higher temperature (much
a) During coagulation, the colloidal particles stay un-aggregated because: b) The aim during water softening is to precipitate calcium and magnesium as calcium carbonate and mag
the method used for concentration of tin stone is
Q. Show the chemical properties of Uranium? Uranium is mainly extracted from pitchblende. The concentrated ore (pitchblende, U 3 O 8 ) is washed and then fused with sodium nitr
20ml of water sample requires 15ml of 0.1mg/l sodium carbonate using phenolphthalein indicator. state the type of acidity and calculate the acidity
WHY PHOSPHATE CONDITIONING IS WOKABLE AT ALL VALUE OF PRESSURE?
A township of 25,000 inhabitants is to discharge treated domestic sewage to the neighboring stream which has a least flow of 0.25 m3/s and a 5-day BOD of 3 mg/L. Water consumption
Indigo test
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
Lithium hydration energy
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