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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.
Q. Place these types of light in order from largest to smallest wavelength. Blue light, x-rays, gamma rays, microwaves, green light? Largest wavelength microwaves green l
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Addition reactions - Organic Chemistry Addition reactions are given by those compounds that have at least one p bond, i.e.,
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We can find a compound is acid or base by using litmus test. Acides turnes red litmus to blue colour, in case of base it turnes blue litmus to red.(or) According to arrhenius
Q. What are the primary factors of influence solubility? Ans. Solubility is the extent to which a solute dissolves in a solvent. Solutions that have larger quantities of
What is difference among silica used in TLC and HPLC column? Ans) TLC is known as thin layer chromatography. The simple methods works on the principle of adsorption, where as HP
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