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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 200-250oC it changes into dextrin. At larger temperature charring happens. While boiled and dilute acid, starch finally yields glucose.
Both of the n and n1 are unknown, but n is believed to be greater as compared to n1.
While reacted with enzyme, diastase, it gives maltose.
The electronic structure of four elements A, B, C, D are: (1) 1s 2 (2) 1s 2 , 2s 2, 2p 2 , (3) 1s 2, 2s 2 , 2p 5 ,
The maximum number of electrons accommodated in 5f orbitals are: (1) 5 (2) 10 (3) 14 (4) 18 Ans: 14
Matrix modifier method: GFAAS is a much more sensitive as compared to flame AAS and requires a very small sample size. More so, it does not require any sample preparation; eve
why benzene is more stable then eniline?
work is not a state function. Explain
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phsiscal properties &chemical propertise
how can you relate boyle''s law to atmospheric pressure?
Electrons and nuclei The familiar planetary model of the atom was proposed by Rutherford in 1912 following experiments by Geiger and Marsden showing that all the mass of an
explain manufacturing process of westron also explain its advantages and disadvantages
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