Answer / sumanjali

Artificial sweeteners have no nutritive value. they have
been specially developed for diabetics.
Artificial sweeteners stimulate the tastebuds of tongue
that are stimulated by sugars but unlike sugars they are of
no food value and may have harmful effects if used in
excess.

eg;saccharin:it is most widely used sweetener and is 400
times sweeter than sucrose.its structure is different from
that of a carbohydrate.
it posess ni OH group but rather a sulphonamide.
It is a white crystalline sparingly soluble solid with a
m.p of 227 degrees centigrade and is synthesised from
toulene,C6H5CH3.

Explain what are the raw materials used for the precipitation of na2co3 by solvay ammonium process?

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What is markownikoff’s rule?

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"wobble" hypothesis means?

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HOW HISTIDINE IS SYNTHESISED?

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what is the chemistry of cellulose?

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Explain and define standard feat of formation

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