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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.
Q. Classification of Organic Compounds?Groups of Organic Compounds? Ans. Organic compounds are classified on the basis of their functional groups. The common groups of org
The number of electrons which can be accommodated in an orbital is: (1) One (2) Two (3) Three (4) Four Ans: Two
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An aqueous solution has a hydroxyl concentration of 1.75 x 10^-7mol/L. Find the concentration of hydrogen ions in this solution.
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the ksp of al(OH)3 is very small (3.0x106-34). how much water is required to dissolve 1.0 g of this salt?on..
LIMITATION OF THIRD LAW OF THERMODYNAMICS
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