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Okay what are S1 , S2 and S3?
What we will do with them? :O
What we will do with them? :O
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well see this what ill post for non reducing AGAIN!what is weighing bottle sodium hydrogen carbonate is for? nd were nt given NaOH ? to test for non-reducing sugars
Disaccharides are reducing sugars then?disaccharides are NOT non-reducing. Except for sucrose.
oh thanks ...sorry i was confuse so we'll use sodium hydrogen carbonate instead of NaOH simplewell see this what ill post for non reducing AGAIN!
uumm surf the prev pages... u will find the questions...
Yep. Sucrose, however, is non reducing.Disaccharides are reducing sugars then?
Boy all dissacharides are reducing sugers except Sucrose .........!!!!this is what i read in the O level book
Yep. Sucrose, however, is non reducing.
NpThanks you. I'll note that down. Silly of me though. I forgot.
Yess disaccharides are reducing sugers except Sucrose ....Disaccharides are reducing sugars then?
another versiondiagram for monocot stem
Actually we have to hydrolise sucrose to reducing sugar using HCL and heating it to over 80 degrees.what is weighing bottle sodium hydrogen carbonate is for? nd were nt given NaOH ? to test for non-reducing sugars
yea i got it thanksActually we have to hydrolise sucrose to reducing sugar using HCL and heating it to over 80 degrees.
And then we have to perform benedicts test.But before that we need to neutralise the excess acid we used earlier by using NaHco3 which is an alkali.We'd be given a ph indicator or something(ph paper) to check for the neutral ph.
but what is lpp and hpp (full form)Hello. Can you guys help me distinguish between LPP and HPP diagram? I couldnt get the part where they say do not draw individual cell in LPP.
green -- means traces present . yellow --- low amounts ... orange --- moderate amounts ....brick red --- high amountsguys, what do they mean by first sign of colour change.. for example in reducing sugar test, the first sign is green??
even if its slightly alkaline that'll do ...Actually we have to hydrolise sucrose to reducing sugar using HCL and heating it to over 80 degrees.
And then we have to perform benedicts test.But before that we need to neutralise the excess acid we used earlier by using NaHco3 which is an alkali.We'd be given a ph indicator or something(ph paper) to check for the neutral ph.
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