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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.
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?
why all scandium salt are white
Diagonal relationship between Be and Al
eq. weight of Br in Br2 --> Br- +BrO3-
Which of the following sets of orbitals may degenerate : (1) 2s, 2p x , 2p y (2) 3s, 3p x , 3d xy (3) 1s, 2s, 3s
Draw out the Lewis structures of the following two compounds. BeCl 2 + 2Cl- → (a) Determine which compound is the Lewis acid and which is the Lewis base. What are the
what are anomalous behavour of aluminium
In hydrogen spectrum the different lines of Lyman series are present is : (1 )UV field (2) IR field (3) Visible field (4) Far IR field Ans: UV field
Symmetry is a property of molecules having more than one atom of the same kind, with equal bond lengths and/or bond angles. As like the high symmetry of the SF6 molecule (Fig. 1. a
i have a thermogram of magnesium oxalate and have to determine the mass lost in each step. And also calculate the number of water of hydration for each oxalate hydrate .
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