How do you explain the absence of aldehyde group in the penta acetate of D-glucose?
Glucose reacts with hydroxylamine to form an oxime. where as, the penta acetate of glucose does not react with hydroxyl amine indicating the absence of free CHO group.
The melting points and solubility of water of amino acids are generally higher than that of the corresponding halo acids. Explain.
What are the expected products of hydrolysed of lactose?
Where does the water present in the egg go after the boiling the egg?
