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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.
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#question.types of hydrocarbon found on oil contaminited site.
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The lactone, a cyclic ester, can form an enolate ion, and this ion is alkylated by methyl iodide.
A crucial step in the Robinson annelation is the elimation of an aldol adduct to form an enone. The elimination of an aldol product can occur in base (it occurs even more readily i
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what are the differences between positive and negative mesomeric effect
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