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Q. Development of off-flavours and objectionable taste in fats?
Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation products that are formed are hydroperoxides and are measured by iodimetric methods. The peroxide value of the freshly deodorized fat should be nil and a fat received directly from a processor should seldom exceed a peroxide value of 1.0. Most fats are deemed rancid when their peroxide values are between 10 and 20.
In the early period of development of the chemistry of complexes, a number of theories were put forward in order to explain in a simple manner the formation of a new compound by th
proeprties of glucose
Q. What do you mean by Mixtures of Matter? A mixture is a mixture of two or more pure substances in which each substance retains its individual properties. Concrete mainly ro
what is flame coloration?
Uses of alkyl isocyanides Because of their unpleasant smell, alkyl isocyanides are utilized in detection of very minute leakage. Carbylamine reaction is utilized as a test for
Osmotic pressure: Osmosis process is the movement of a solvent from a solution of lower solute concentration (higher solvent concentration) to one of the higher solute concentr
A sample of water collected in the field had a pH of 6.8. By the time it was analyzed in the lab, the pH had decreased to 6.0. Give a possible explanation.
Uses of plaster of paris
Power plants generate electricity by sending steam at high temperatures and pressures into a turbine where it expands, causing the blades to spin which turns a generator which prod
Which of the following is not isoelectronic : (1) Na + (2) Mg 2+ (3) O 2- (4) Cl - Ans:(d)Cl -
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