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Starch and its derivatives Starch is a white amorphous substance along with no taste or smell. While heated to a temperature among 200-250 o C it changes into dextrin. At large
1)Aniline is more basic because of the strong electron withdrawing effect of the carbonyl oxygen on the amide of acetanilide. 2)Aniline is more basic because of the strong electro
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Askccomparison between caulometry and electrogravimetry question #Minimum 100 words accepted#
diagonal relationship between b ans si
Why p-nitro toluene is higher boiling point than o-nito toluene ? Ans) The term hydrogen bonding is used to define dipole-dipole attractive forces of this type. The proton invol
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How many grams are in 4.5 moles of carbon?
The electronic configuration of four elements are given in brackets: L (1s 2 , 2s 2 , 2p 1 , ) M (1s 1 , 2s 2 , 2p 5 ) Q (1s 2, 2s 2 , 2p 6 3s 1 ,) R ( 1s 1 , 2s 2 , 2p
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