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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.
rules for naming organic compunds
Amines are soluble in organic solvents whereas ammonium salts are not. Is it true? Ans) yes because amine is contain R-NH2 group where R is carbon groups so they are in polar nat
Hell Volhard-zelinsky reaction In presence of Red P and diffused light or Hell Volhard-zelinsky reaction Carboxylic acid comprising an α-hydrogen react with Cl 2 or Br 2 i
Q. Illustrate Classification of Matter? Pure Substances In order to understand what a pure substance is, you must think of it on an atomic level. Elements and compounds
obtain the mole of substance in the following. 7.05g Br2
why is the isoelectric point of all amino acids not at ph 7 and what has the ionisable side chains got to do with it?
Q. Extraction of f-block element ? As all the lanthanides occur together in nature, their extraction involves two main steps: (i) separation from one another and (ii) reducti
The propyl group on carbon-4 has to be gauche to either the ethyl group or the isopropyl group. Due to the isopropyl group is larger, the propyl group is gauche to the ethyl group
LITHIUM AND BERYLLIUM MARKEDLY DIFFERENT FROM OTHER MEMBERS OF THEIR RESPECTIVE GROUP?.
Q. What are the Chemical Properties of Halogens? Ans. he halogens have 7 valence electrons in their outermost shell. Note that 7 is one electron short of the octet.
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