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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
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387 J/Kg. C or 0.0924 Cal/g.C
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Explain Bromination of N-N-dimethylaniline Bromination of N,N-dimethylaniline is faster because nitrogen has an unshared electron pair that can stabilize the carbocation inter
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