A. Called ester value
B. Always negative
C. Constant for all fatty oils
D. None of these
A. Proteins with high molecular weight (around 10,000)
B. Derived from living organisms
C. Catalyst for temperature sensitive reactions
D. All A, B. and C.
A. Minimises its turbidity
B. Helps in controlling its taste and odour
C. Minimises its corrosiveness
D. None of these
A. High electrical insulation properties
B. Sharp melting points
C. Low co-efficient of thermal expansion
D. Compressive strength much greater than their tensile strengths
[B].
[C].
[D].
Answer: Option B
Explanation:
No answer description available for this question.
A. CO, CO2 N2, H2
B. CO, H2
C. H2, CH4
D. C2H2, CO2, H2
A. C
B. CO
C. CO2
D. H2