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Q. Why we need Sulfuring?
Sulfuring is the process which is used to destroy microorganisms and to preserve colour. Fruits after blanching may be dipped into a sulphite solution. This process of sulfuring maintains colour of the food as it hinder the process of browning. Apples and bananas are examples of fruits that retain their colour during the process of drying if they are dipped in an acidic fruit juice or exposed to sulfuring which minimizes browning.
What is the upac name of CH-CH-CH-OH
compound which gives both aldol and canizzaro both and why????
Q. Describe the Charles Law and show graph between temperature and volume? Ans. Charles' law describes the relationship between the temperature and the volume of a gas
theory of the acidic and basic radicals in different chocolates
Bohr model of an atom could not account for : (1) Emission spectrum (2) Absorption spectrum (3) Line spectrum of hydrogen (4)Fine spectrum Ans: Fine spectrum
General and physical characteristic of proteins (a) Most of them apart from chromoproteins are colourless, tasteless, and odourless. Several are amorphous but few are crystalli
The nitride ion in lithium nitride is composed of: (1) 7 protons + 10 electrons (2) 10 protons + 10 electrons (3) 7 protons + 7 protons (4) 10 protons + 7 electr
For the dissociation equilibrium of formic acid, HCO 2 H(aq) ↔ H + (aq) + HCO 2 - (aq), the acid dissociation constant at 298.15K has the value K a = 1.77 *10 -4 . (a) Find t
what is the chemistry behind the reactions of confirmatory test of sulphide radical of dilute acid group.
Synethesis of alkanesa
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