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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.
Imidazole Imidazole has one nitrogen that has the electronic character of the nitrogen in pyrrole, and one that is like the nitrogen in pyridine, except that it is somewhat m
The Basicity is 3 as there are 3 H atoms that can be displaced from compound.
The first use of quantum theory to explain the structure of atom was made by: (1) Heisenberg (2 )Bohr (3) Planck (4) Einstein Ans: Bohr
The tendency to metal to lose electrons or tendency of its ions to gain electrons depends upon the concentration of the ions in solution. At the same time, the tendency to lose or
Free-radical mechanism: Free-radical polymerisation is started by organic peroxide or other reagents that decompose to give free radicals.
Q. What do you mean by Dietary fibre? Dietary fibre is an imporatant ingredient in food and comprises of a diverse group of plant substances viz. celluloses, hemicelluloses, l
Reactions involved in salt analysis
i need help filling in this equation __Na+__O2= __ Na2o
Electronic configuration of Sc 21 is: (1) 1s 2 , 2s 2 , 2p 6 , 3s 2 , 3p 6 , 4s 2 , 3d 1 (2) 1s 2 , 2s 2 , 2p 6 , 3s 2 , 3p 6 , 4s 1 , 3d 2 (3)1
transition elements form coloured compound. Why?
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