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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.
how vulcanisation does changes the chareter of natural rubber
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preparation of succinic and oxalic acid
Position of the substituent - IUPAC system of nomenclature Number of the carbon atoms in the base chain like 1, 2, 3,....... etc. starting from the end that gives lower numb
Energy of atomic orbitals in a particular shell is in the order: (1) s (2) s> p > d > f (3) p (4) f > d > s >p Ans: s
Acyclic or open-chain compounds Organic compounds where all types of the carbon atoms are associated to one another to form open chains (straight or branched) are known as acyc
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