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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 200-250 o C it changes into dextrin. At large
how to report phase change
Ionic compounds do not have: (1) Hard and brittle nature (2) High melting and boiling point (3) Directional properties (4) Soluble in polar solvents Ans: Direction
The tetrahedral arrangement of four ligands surrounding the metal ion may be visualized. It is clear that in tetrahedral field, none of the orbitals point exactly towards the ligan
What is pH scale?
Quantitative analysis: The quantitative analysis could be carried out using standard calibration curve, through standard addition or internal addition method. The method is su
The ratio between kinetic energy and the total energy of the electrons of hydrogen atom according to Bohr's model is: (1) 2 : 1 (2)1 : 1 (3)1 : - 1 (4)
Paired Comparison (Preference) Test In this test the assessor is presented with two coded products and asked to indicate whether there is a preference between them. The test
Types of Substituents which Produce Directive Effect There are two kinds of substituents which generate directive effect are, (i) Those that direct the incoming group to ort
Criteria of purity of organic compounds The purity of an organic compound can be determined by ascertaining its some physical constants such as m.p., b.p., defined gravity, re
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