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Q. What are natural or synthetic food colours? Food in raw state has a natural colour, which is associated with the characteristics of that food. In the processing, preservatio
Antioxidants: Antioxidants are the significant and essential food additives. These substances hold back the action of oxygen on the food and hence help in its preservation. Th
What are some chemical properties of citric acid?
which parameters are analysed to confirm the quality of ghee and what are the values of tested parameters to indicate the quality grade?
Which electronic level would allow the hydrogen atom to absorb a photon but not to emit a photon Ans) We know the energy of electron goes on to become more negative as it reache
What was the color and approximate pH of the cabbage juice indicator solution before any electrolysis was attempted? What was the resulting color and approximate pH of the solution
What are non-ideal solutions? Define as to why non-ideal solutions deviate from Raoult's law.
Explain about the Intrinsic breakdown: It's because of the excitation of electrons into the conduction band across the energy gap under the condition of excessive volt
Describe the phases present in the equilibrium system? Suppose the system contains 36.0 g (2.00mol) H 2 O and 58.4 g (1.00mol) NaCl at 25°C and 1 bar. Table: Aqueous solub
n-propyl acetate (bp 102 C) evaporates rapidly when exposed to air, but water(bp 100C)does not. Explain why
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