Discuss in chemical detail the mechanism of action (how it works) of IMAC. Compare and contrast gel filtration chromatography with IMAC. Discuss the pros and cons of each and why one would be preferred over the other. In what situations would one technique be more viable than the other

Acalorimeter is to be calibrated: 51.203 g of water at 55.2 degree c is added to a calorimeter containing 49.783 g of water at 23.5c. after stirring and waiting for the system to equilibrate, the final temperature reached is 37.6 degree c. specific heat capacity of water (s = 4.18 j/g∙degree c). calculate the calorimeter constant. (smδt)warm water = -[(smδt)cold water + (calorimeterδtcold water)]