The method of preventing or reducing pathogens in food products by combining many methods like high temperature during processing, low temperature during storage, increasing the acidity etc is called

TLS Online TPP Program

#Question id: 20114

#XL - P Chemistry

The molar neutralization heat for and as compared to molar neutralization heat of NaOH and HCl

TLS Online TPP Program

#Question id: 20115

#XL - P Chemistry

If the enthalpy of B is greater than of A, the reaction A→B is

TLS Online TPP Program

#Question id: 20116

#XL - P Chemistry

Which of the following fuels will have the highest calorific value (kJ/kg)

TLS Online TPP Program

#Question id: 20117

#XL - P Chemistry

Which is the best definition of “heat of neutralization”

TLS Online TPP Program

#Question id: 20118

#XL - P Chemistry

Compounds with high heat of formation are less stable because

TLS Online TPP Program

#Question id: 20119

#XL - P Chemistry

When a gas undergoes adiabatic expansion, it gets cooled due to