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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 basically Gibb''s free energy change?Why it is required and How is related to spontaneity of a chemical reaction ? Ans) The energy associated with a chemical reaction t
The bond energy of an O- H bond is 109 kcal mol 1. When a mole of water is formed from H and O atoms, then 218 kcal is released. Two O-H bonds are there is H2O so 2*109 kcal an
any information of polymers
Q. Explain Dalton’s atomic theory? The atomic theory In 1808 John Dalton projected a theory to explain the laws of conservation of matter definite proportions and multiple prop
Given the following mass percent compositions, determine the empirical formula: 49.5% C; 5.2% H; 28.8% N; 16.5% O.
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what are the different types of colloidal system?
Q. What is basic need of SI Units? Ans: The Importance of Units Units give numbers a particular meaning. Example: I am 5 feet 10 inches tall. Feet and inches are units. I co
What is meant by ''mass number''
why YbS and YbI2 are semiconducting solids but LaS and LaI2 show metallic character..
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