Islamiya Men's  Arts and Science                                     college,Vaniyambadi
             
                                 
                                   CHEM FUSION 2K18   17/10/2018

                                   PARTICIPATED AND WON PRIZES
           
                         FINALLY CHAMPIANSHIP  FOR SECOND TIME

Comments

Post a Comment

Popular posts from this blog

Image
Lindane Lindane Clinical data AHFS / Drugs.com Monograph MedlinePlus a682651 Pregnancy category ·          C Routes of administration Topical ATC code ·          P03AB02  ( WHO )  QP53AB02  ( WHO )  QS02QA01  ( WHO ) Legal status Legal status ·          Production and agricultural use is banned the 169 countries that are parties to the  Stockholm Convention , but pharmaceutical use is allowed as a second-line treatment for scabies and lice [1] Pharmacokinetic  data Protein binding 91% Metabolism Hepatic cytochrome P-450 oxygenase system Biological half-life 18 hours I...
Read more

Most common chemistry experience you see in daily life

  Most common chemistry experience you see in daily life Food Ever tried to think why a particular vegetable bears a particular colour and taste? It has been founded that the sunlight is a beam of white light and when it impacts on an object some of them get absorbed while others are reflected back.  The vegetables that are green are due to the presence of a chemical compound named chromospheres which absorbs all the wavelengths while reflecting the green light. Similarly, the red colour of tomato which is used to judge its quality is a result of a chemical compound known as lycopene. Who hasn’t been mesmerized by the fluffiness of cakes that metamorphose from pastry dough to a tasty well-raised bundle of joy? Thanks to the chemical reaction of magic ingredients called baking soda and baking powder! The teardrops rolling out from eyes while cutting an onion is due to the chemical reaction that turn the sulphur present in the onion cells to burst and to become a volatile sulphu...
Read more

Ira Remsen developed the first artificial sweetener.

  A former president of Johns Hopkins University, Remsen is credited with the  discovery of the popular artificial sweetener known as saccharin. Today, saccharin is  widely used in the U.S., sweetening everything from diet soft drinks to toothpaste. Remsen first synthesized the substance in 1878 while working with his postdoctoral colleague, Constantine Fahlberg.  As the story goes , Remsen was uninterested in the practical application of saccharin, but Fahlberg was eager to capitalize on the commercial potential and rushed to obtain a patent for saccharin. Fahlberg then attempted to take all the credit for the discovery, a move that didn't sit too well with his colleague.
Read more