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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.
Carbon and its allotropes Diamond - an extremely hard, transparent crystal, with the carbon atoms arranged in a tetrahedral lattice. A poor electrical conductor. An excelle
the application of intervase
I want an Assignment about mechanism and techniques of polymerization
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Doctors prescribe medicine based upon body weight. The recommended dose is 5.0 mg antibiotic per kg body weight and the antibiotic is dissolved to form a solution with a concentrat
Overall reaction is H+ + I- +H2O2 -> H2O +HIO. If you wanted to increase the rate of the overall reaction, would it be better to increase the concentration of H+ or I-. Why?
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