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A: Soap has cleaning properties . As soap has both polar and non-polar parts.
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A: We have to choose good work practice.
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A:
Q: procedure on how the materials should be mixed to produce a lipstick
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A: The six major categories of that may be present in foods are needed to be discussed and the methods…
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A: "Since there are multiple sub-parts in this question and it is not mentioned that which one has to…
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A: Question : is it true that Antiaging products labeled as “cosmeceuticals” are considereddrugs in…
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Q: Write an information about Teeth Decay and Its Chemistry?
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Q: How are transparent soaps manufactured?
A: The general formula for the soap is RCOONa
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A: Answer: We need artificial methods for oil and gas production for the better production of oil and…
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A: Usually an experimenter wear Apron in laboratory when performing the experiment in the laboratory…
Q: What does the number in a filter paper's brand represent?
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A:
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A: Option C is correct.
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A: Aspirin can relieve mild to moderate headaches or any pain.
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A: We need to specify the chemical structure and ingredients used in Mr. Clean multi purpose cleaner.
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A: The options given are,
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Q: Why do lactomer stitches dissolve within 2 to 3 weeks following surgery?
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Q: are people who use products.
A: The appropriate word is Consumer .
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Q: What is a legal definition of hazardous waste?
A: Various types of chemical waste are released into the environment by industries and factory outlets.…
What will happen if these samples is press in filter paper
a. vegetable oil
b. margarine
c. mineral oil
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- Why does scratching the side of the flask with a spatula help form crystals? a. The scratch provides a nucleation site for crystal growth to start. b. The spatula is made of iron, which helps crystallization. c. Crystals can form on the spatula surface. d. The spatula cools the solution, aiding recrystallization.What is the purpose of Safety Data Sheets? Why are these important when handling common food service chemicals? What information/components are generally included? How do Safety Data Sheets vary?_4. Preservatives that are usually found in cured meats, bacon, ham, corned beef and hot dogs. A. Benzoates C. Sorbates В. Nitrates D. Acids 5. A type of additive that stabilizes foods through moisture control. A. Emulsifiers C. Humectants B. Flavor Enhancer D. Antioxidants 6. Additives that are usually powders added to baking mixtures which react chemically to release carbon dioxide. A. Raising Agents B. Thickeners C. Humectants D. Antioxidants
- What is the purpose of formaldehyde in embalming fluid? a. it acts as a surfactant b. it acts as a preservative c. it acts as a vehicle d. it acts as a bufferWhat's In I. True or False. Write true if the statement is correct and false if it is incorrect. Use separate paper for your answers. 1. In sterilization process, alcohol solution should be 70%-90%. 2. It is very important to observe safety rules in sanitizing tools and equipment. 3. First thing to do in the preparation of metal implements is to soak the tools in cold soapy water. 4. Remove immediately tools and implements from disinfectant solution. 5. In storing tools and implements keep unclean and dull. 6. All hair, used cotton or other waste materials must be removed from the floor right away, and deposit it in a closed container. 7. Each beautician must wear a washable uniform while serving clients. 8. Only VIP's client must be provided with a freshly laundered towel. 9. Finger bowls must be sanitized before another client use them. 10. All waste materials should be disposed of in an enclosed waste bin fitted with polythene bin liner, durable enough to resist tearing.The dissolved coffee in hot water can be separated by which technique? a. using a magnet b. evaporating the water c. filtering the solution d. decanting the solution
- 6. Describe the acid layer and chloroform layer.In sample preparation, __________sample must be reduced in size to obtain the laboratory scale. A. bulk B. major C. colloid D. long chainIt is a quantitative analysis of water use from entry up to discharge in a system. A. Water conservation B. Water footprints C. Water Audit D. Eutrophication
- Which of these will NOT dissolve in water? a.table salt b.sugar c.vinegar d.bacon fat6. Describe the differences between flocculated and deflocculated suspensions. 7. What is the purpose of a wetting agent in a suspension dosage form?acting in modulating solubility. lipophilicity, and cell permeation (e.g. antibiotic or antihistaminic drug classes)* Solubilizer Bioprecursor O Pharmacophore