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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.
Explain the Electrode reactions and the cell reaction? A cell diagram, with its designation of the left and right electrodes, allows us to write reaction equations for the cell
4.4g of a gas at stp occupies a volume 2.27l. The gas is
what are the diferent types of indicators and describe them
How many KCal of heat are liberated when 48.0 grams of iron are burned to form Fe2O3 at standard state conditions? (Change of Hf^0 of Fe2O3 is -197 kCal/Mole )
locallized and delocalized bond
Physical properties of Salicylic acid (i) Salicylic acid is a colourless needle shaped crystalline compound. (ii) Salicylic acid's m.p. is 156°C. (iii) Salicylic acid is
The diffraction of x-ray by a crystal gives 1st order ref at 14•12'' if lattice dist is 3.14 A• wht is the wavelength of x-ray
Why 2-methyl propanal gives canizzaro Rex.
during the process of extraction of pure copper from copper pyrite,SiO2 acts as acidic flux which combines with iron oxide(FeO) to form iron silicate(FeSiO3). CuFeS2 + heat ---> Cu
what is meant by 100% current efficiency in electrogravimetry
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