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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.
The ratio among the radius of cation and the radius of anion is known as Limiting radius.
Q. What is gluten? What is gluten? Certainly you know that gluten is the protein found in wheat. Gluten is more or less made up of equal parts of gliadin and glutenin. Look up
resonating structure of p-nitro aniline
How to know which compound is more stable if heat of formation values are given . Ans) Every compound tend to stay in lowest energy possible to be more stable, the less the energy
what is the concentration of ammonium sulphate solution and how it is prepared?
what is fehlings test and its reagent?
Q. Explain about heterogeneous mixture? A heterogeneous mixture is one that isn't blended smoothly throughout. Illustrations of heterogeneous mixtures include smoky air and m
What are the physical and chemical properties of lactic acid?
between nitrobenzene and phenol which is more reactive towards chlorine and why? Upon reaction with chlorine what products can be formed from the two reactions.
electrophilic substitution in phenol takes place
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