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Foods are perishable by nature. Numerous changes take place in foods during processing and storage. It is well known that conditions used to process and store foods may adversely influence the quality attributes in foods. Upto storage for a certain period, one or more quality attributes of a food may reach an undesirable state. At that instant, the food is considered unsuitable for consumption and it is said to have reached the end of its shelf life. Shelf life of a food product may be actually defined as the time between the production and packaging of the product and the point at which it becomes unacceptable under defined environmental conditions. Storage and distribution are necessary links in the food chain, and hence considered as factors influencing the shelf life. We are all aware of the fact that food deteriorates with time and become unacceptable. In this context, it is useful to understand the factors that influence food deterioration. We will learn about these factors next.
equivalent weight of k2so4.al2(so4)3.24h2o
characteristics of irreversible reaction
what is acid
Silicon has 4 electrons in the outermost orbit. In forming the bonds: (1) It gains electrons (2) It loses electrons (3) It shares electrons (4) None of these Ans: I
Physical properties Alkyl Halides (i) CH 3 F,CH 3 Cl, CH 3 Br and C 2 H 5 Cl are gases at room temperature. The alkyl halides up to be colourless liquids whereas higher members
Libermaan''s nitroso reaction mechanism
The maximum number of unpaired electron can be present in d orbitals are: (1) 1 (2) 3 (3) 5 (4) 7 Ans: 5
conclusion for the project
explain why Cu2+ ion is not stable in aqueous solution?
1.which of the following is f-block element /
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