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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.
The concentration of hydrogen ions in solution affects the enzyme activity. Every enzyme has maximal efficiency under an optimum pH. As pH is one of the factors for the denatura
Q. What is Alloys? Metals have a property of combining with other metals to form alloys. An alloy may be defined as a solid which is formed by a combination of two or more met
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freon preparation
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The energy of a photon is calculated by: (1) E= hv (2) h= Ev (3) h = E/v (4) E= h/v Ans: E= hv
Nitric oxide becomes brown when released into the air
what element is not grouped with others in a family? what is its usual atomic structure?
What is condensation polymer?
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