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Which of the following spectroscopic technique(s) can be used to identify all the functional groups of an antibiotic contaminant in food?

  1. Infrared
  2. Circular dichroism
  3. Nuclear magnetic resonance
  4. UV-Visible

 

  1. $\text{P}$ only
  2. $\text{P}$ and $\text{R}$ only
  3. $\text{P, Q}$ and $\text{R}$ only
  4. $\text{P, Q, R}$ and $\text{S}$
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