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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.
High ionisation energy: The high ionisation energy of helium (24.6 eV) makes it a potential gas to be used in plasma source. The nitrogen gas is generally not used as a pla
Atoms in the water molecule are linked by: (1) Electrovalent bond (2)Covalent bond (3) Coordinate covalent bond (4) Odd electron bond Ans: Cov
Why a covalent bond is directional? The covalent bond is formed as a result of pairing of two electrons in the atomic orbitals of two atoms. The bond then should lie along the
Q. What is Line graphs? The points on a line graph symbolize the intersection of data for two variables. The independent variable is contrived on the horizontal axis. The depen
Classification of proteins - biomolecules As per to the chemical composition, proteins are categorized into two classes 1. Simple proteins 2. Conjugated proteins
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