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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.
Formic acid is a weak acid along with a pKa of 3.75. Name of this comes through the Latin term "formica" ("ant") since it is extremely plentiful into the secretions of several spec
Lattice energy of an ionic compound depends upon: (1) Charge on the ion only (2) Size of the ion only (3) Packing of ions only (4) Charge on the ion and size of the io
difference between edta and clark method
simply explanation
The band model of solids is an extended of the molecular orbital (MO) method. The overlap of atomic orbitals in an extended solid produces rise to continuous bands of electronic en
Q. Show the properties of Tetrahydrido borate? Tetrahydrido borate anion BH - 4 has a tetrahedral structure which can be explained on the basis of sp 3 hybridisation of boron
Mixtures can always be separated by physical means. Describe how you would separate the components in a mixture of table salt and sand.
Given the following mass percent compositions, determine the empirical formula: 49.5% C; 5.2% H; 28.8% N; 16.5% O.
(i) How would you account for the following: (a) The transition elements exhibit high enthalpies of atomization. (b) The 4d and 5d series of the transition metals have more
priming and foaming ?
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