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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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Vulcanization of rubber The procedure of heating natural rubber with sulphur to enhance its properties is known as vulcanization. Vulcanization was illustrated by Charles Goody
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Give reasons for the following: a. Molten aluminium bromide is poor conductor of electricity. b. Nitric oxide becomes brown when released in air. c. PCl
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Energy of orbit: (1) Increases as we move away from nucleus (2) Decreases as we move away from nucleus (3) Remains same as we move away from nucleus (4)None of the
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