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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.
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 total number of unpaired electrons in d- orbital's of atoms of element of atomic number 29 is: (1) 10 (2) 1 (3) 0 (4)5 Ans: 0
what are grignard reagants ? how are tthey prepared is laboratory ? what makes them so important in synthetic chemistry?
Any chemical species that has a tendency to accept electrons and thereby undergoing reduction themselves is known as an oxidizing agent
Examples of amperometric titrations
mixture of sulphur carbon and kmno4 is named what
what are macroscopic properties ?
The amount of heat liberated when single mole of any substance is completely burnt in oxygen is known as heat of combustion H is negative for heat of combustion.
difference between scales and sludge
Since flourine is very electronegative as a result hydrogen makes a very positive character.as a result the H-bonding is very strong because of large difference in electronegativit
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