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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.
what is alternative form of cholesterol formed in plants and prokaryotes ?
Ask question #MinimName two compound that are covalent when taken pure but produce ions when dissolved in water. um00 words accepted#
Evaluate the relation between rate constant k 1 and k 2 of a first order reaction when temperature changes from 270 K to 300 K and activation energy is zero?
details about electronegativity
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