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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.
Interfacial Defects Grain boundaries are interfaces where crystals of dissimilar orientations meet. A grain boundary is a single-phase interface, with crystals on each n every
explain how adsorption as a method of water treatment
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A water solution have 64% Na 2 S 2 O 2 together with 1.0% soluble impurity. Upon cooling to 5°C, Na 2 S 2 O 2 ·5H 2 O. crystallizes out. The solubility of this hydrate is 1.35
240 g of water at 20 degree C are mixed with a sample of iron at 500 degree C. The final temperature of the system is 42 degree C. Find the mass of the iron sample
why is the reaction mixture does not have 50% reactants and 50% products?
Atoms consists of protons, neutrons and electrons. If the mass of neutrons and electrons were made half and two times respectively to their actual masses, then the atomic mass of
If an ideal gas is kept inside a container with movable piston, and is allowed to expand ISOTHERMALLY, then pressure exerted by the gas on the container wall decreses. Why? What h
What are the physical propeties of S block ?
Q. Effect of addition of ingredients on egg foam stability? The addition of other ingredients also influences stability. Sometimes salt is added to an egg white foam for flavou
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