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polypropylene burning point
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It seems there might be a misunderstanding or typo in the question regarding "hnno3" as an identifier for an amino acid. Amino acids, the building blocks of proteins, are often identified by their names (e.g., lysine, serine) or by their three-letter (e.g., Lys, Ser) or one-letter (e.g., K, S) codes. The notation "hnno3" does not correspond to any standard amino acid code or name. It's possible you're referring to a specific compound or looking for information related to amino acids and their properties or representation but got the nomenclature confused. For accurate specifics, further clarification of what "hnno3" is intended to represent is needed. If you're exploring amino acids, focusing on their established codes and characteristics would be beneficial.
Salt dough, a mixture commonly composed of salt, flour, and water, is not a polymer in the strict scientific sense. Polymers are large molecules made up of repeated smaller units (monomers) chemically bonded together, like plastics, DNA, or proteins. While the dough exhibits malleable and sometimes elastic properties akin to synthetic polymers, it lacks molecular uniformity and the specific chemical bonding found in true polymers. Instead, the characteristics of salt dough come from the gluten in flour and the way its ingredients interact mechanically and chemically when mixed and sometimes after being baked. Therefore, while it can mimic some behaviors of polymers due to its viscoelastic properties, it doesn't fulfill the criteria to be classified as a polymer.
77891 is the color index number
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