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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.
Strengths of Phenols - Hydrocarbon The comparative strengths of some phenols (as acids) are like this: p-Nitrophenol > o-Nitrophenol > m- Nitrophenol > Phenol Presence of
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