Laboratory

Preparation of butter:  Butter is made by churning the cream of milk. As a result of churning, the lipid part of milk quagulates as granular…

Preparation of NaOH: In aqueous solution NaCI and water are dissociated as- NaCI (aq) ↔ Na+ (aq) + Cl– (aq) H2O (l) ↔ H+ (aq)…

The scientific process which is used to preserve the food, vegetables, fish, meat, fruits etc for a long time in a normal state so that…

Sulfur dioxide (SO2) is a gaseous preservative. It enters into the microorganism cell through microbial cell membrane. It stops the important bioorganic process in micro-organism.…

Anti-microbial action of acetic acid for preservation of food: Since the acetic acid decrease the 13″ of aqueous environment of food, hence this environment are…

The importance of the preservatives for vinegar in our daily life is given below: Vinegar is a good preservatives it destroys the microorganism of food…

Essential chemical reagents: Distil water, 10% aqueous solution of ethanol, bacteria like Acetobacter, ammonium phosphate and ammonium sulfate. Components: a Wooden box having tack, wood wax,…

Difference between glass cleaner and toilet cleaner: Glass cleaner: The components for glass cleaner are liquour ammonia, isopropyl alcohol, vinegar, and surfactant. The main component…

Titration is the process for the determination of the unknown concentration or a solution volumetrically. In this process a solution of the primary standard substance…

The bad effect of the chemical reagents are described below: (i) Heavy metals like Hg causes great injury in the nervous system. (ii) Due to…