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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.
Electrovalent bond formation depends on: (1) Ionization energy (2) Electron affinity (3) Lattice energy (4) All the three above Ans: All the three above
#questionproperties of p block elements ..
two equivalent - one equivalent
Which of the following are isoelectronic species I= CH + 3 , II-NH 2 , III- NH + 4 , IV-NH 3 (1) I, II, III (2) II, III, IV (3) I, II
what are protocols
construction and working of secondary cell
Why the current flow is always oppositte in direction to the conventional current direction? Ans) Availability of free electrons and application of potential difference are the c
How to syhtsize nanoparticles for nanomedicine
The four quantum numbers of the valence electron of potassium are : (1) 4, 1, 0 and 1/2 (2) 4, 0, 1 and 1/2 (3) 4, 0, 0 and +1/2 (4) 4, 1, 1 and 1/
The reaction A ? B + C is known to be zero order in A and to have a rate constant of 5.0 x 10-2 mol/L·s at 25 oC. An experiment was run at 25 oC where [A]0 = 1.0 x 10-3 M. a)
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