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Q. Conduct a descriptive analysis of bread? To sensory evaluate the slice of white bread on the basis of appearance, taste, texture and flavour. • judge the product quality
90ml of an unknown concentrated chlorine was diluted with 2250l of water.The dilution now is 0.08mg/l. what is the initial concentration of the chlorine before dilution?
Q. Consider a hypothetical system in which two aqueous solutions are separated by a semiper- meable membrane. Solution ? is prepared by dissolving 1.00 x 10 -5 mol KCl in 10.0 g
Line imperfection : Displacement with a curved boundary makes a mixed dislocation line at the boundary.
what is oxidation?
how is chemistry in everyday life
Sensory evaluation during product life cycle The basic procedure for developing a new product, and supporting it while marketed, included distinct steps that are constant no
Explain and Define standard feat of formation Ans) The amount of heat liberated of absorbed when single mole of compound is formed in its standard state from its elements in the
Q. What are the properties of water? Ans. Water is a colorless, odorless, tasteless liquid with a melting and freezing point of 0 o C and a boiling point of 100 o C at 1 a
what do you mean by the terms chromogen,auxochrome,bathochrome and hyposochrome?what role do they play in relation to colour and constitution?
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