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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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How Dalton''s Atomic theory explains these laws..
How do impurities and temperature affect electrical resistivity of metals? Ans: Temperature effect on resistivity: Any increase in temperature of a conductor increase
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a hittorf cell fitted with Ag-AgClis filled with HCl solution that contains 0.0003856g HCl/g water. A current of 2 mA is passed for exactly 3 hours. the solutions are withdrawn, we
A bond with maximum covalent character between non-metallic elements is formed: (1) Between identical atoms (2) Between chemically similar atoms (3) Between atoms of wide
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