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Polysaccharide or Starch and cellulose
They are polymer of monosaccharide. The most significant polysaccharides are starch and cellulose. They have a general formula that is (C6H10O5)n Starch (Amylum) is most broadly distributed in vegetable kingdom. It is establish in the leaves, stems, fruits, roots and seeds. Concentrated made up of starch exists in corn, barley, wheat, rice, potatoes, nuts, and so on. It is the most significant food source of carbohydrates.
positive standard electrode potential and negetive standard electrod potential
what are diff ways to express conc. of solution
Electrolytes are compound containing: (1) Electrovalent bond (2) Covalent bond (3) Coordinate bond (4) Hydrogen bond Ans: Electrovalent bond
Molisch's Test - Test on Glucose This is a common test for carbohydrates. Three or Two drops of alcoholic solvent of α-naphthol are involved to 2mL of glucose solution. 1 mL of
An electronic transition from 1s orbital of an atom causes: (1) Absorption of energy (2) Release of energy (3) Both release or absorption of energy (4) Unpredictable
How can explain it
Q. Show Egg foams application in food preparation? Foams need to be stable if they are to have a role in food preparation. Stability is enhanced if the surface tension is low,
explain.
Principle of chromatography - Purification of organic compounds The method of chromatography is based on the difference in the rates at which the components of a mixture move t
what reactions take place
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