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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.
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list down example of spectroscopic methods based on interaction of matter electromagnetic radiation?
crystal field theory
Which electronic level would allow the hydrogen atom to absorb a photon but not to emit a photon Ans) We know the energy of electron goes on to become more negative as it reache
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Cyclic or closed-chain compounds Cyclic compounds consist of at least one ring or closed chain of atoms. The compounds along with just only one ring of atoms in the molecule a
How does it help in stabilising a structure Ans) More alpha hydrogens more hyper conjugations More hyper conjugation more is the stability Less inductive effect more hyper
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