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Q. What do you mean by Blanching?
The enzymes in the food system can be separated into four groups relating to the changes in flavour, colour, texture and nutritive value.
The inactivation of these enzymes is dependent upon both the time and temperature of heat treatment during the process of blanching. Peroxidase is the most heat stable enzyme in plants and thus is taken as the "universal indicator" for checking the adequacy of blanching for fruits and vegetables.
Blanching of vegetables prior to freezing and dehydration has some advantages, as well as, disadvantages. The advantages include stabilization of texture, colour, flavour and nutritional quality; removal of intercellular gases, reduction in microbial load and shrinkage of vegetable matter which can aid in the achievement of required fill weight. The disadvantages include loss of colour, flavour and nutritive value. However, the disadvantages can be taken care of by optimizing the time and temperature required for blanching.
C2H5OH -> CO2(g) + H2O(g)
give an clear explanation about kohlrauschs law
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0.205g of a metal on treatment with dilute acid gave 106.6ml of hydrogen collected over water at 755mm pressure and 17 degree Celsius. calculate the equivalent mass of the metal. (
The number of electrons that can be accommodated in dz 2 orbital: (1) 10 (2) 1 (3) 4 (4) 2 Ans: 2
Q. Show the basic stucture of Esters? Ans. Esters have the general formula RCOOR'. Both R and R' are alkyl groups. Esters have the ester functional group: Anima
HOW TO CALCULATE TITRE FACTOR.
Complex: A very general definition of complex is, 'A compound that results from the combination of a central atom or ion and a group of atoms/ions/molecules surrounding it'. As
The radius of the nucleus is related to the mass number A by : (1 )R= R 0 A 1/2 (2) R= R 0 A (3) R= R 0 A 2
Which of the following substances has covalent bonding: (1) Germanium (2) Sodium chloride (3) Solid neon (4) Copper Ans: Germanium
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