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Q. What do you mean by Permissible level ?
To regulate and enforce safety about the use of these synthetic colours and dyes PFA, 1954 has covered their use in part IV comprising of rules 23 to 31. Until 1968, 13 colours were allowed under the purview of the PFA Act. Subsequently, 5 colours were withdrawn due to their toxic properties and 3 new colours were added in 1973 to make a list of 11 colours. At present, 8 colours are allowed mainly Carmoisine, Ponceau 4R, Erythrosine, Sunset yellow, Tartrazine, Brilliant blue, Indigo Carmine and Fast green.
The maximum permissible level of 200 ppm of food colour laid down in Rule 29 of the PFA Act has been recently amended in 1995 to a level of 100 ppm in all the foods except for jams, jellies and canned foods in which the permissible level still remains 200 ppm.
Typical conductometric titration curve for a weak aci and a strong base
Acetic Acid or Ethanoic Acid Acetic acid is the oldest termed as fatty acid. It is the major constituent of vinegar and therefore its name (Latin acetum = vinegar)
Chemical Changes During the processing and storage of foods, several chemical changes occur that involve the internal food components and the external environmental factors. T
Highest covalent character is found in: (a1 CaF 2 (2) CaCl 2 (3) CaBr 2 (4)
diamond is covalent.yet it has high melting point.why?
factors that effect the solubility of a solute The solubility of a solute is effected by three factors like 1) Nature of solute 2) Nature of solvent 3) Temperature Nature
descuss properties of transition elements
the atomic number of element represents
The frequency of strong yellow light in the spectrum of sodium is 5.09•10*14s calculated the wavelength of light
Explain significance of orthogonality rule
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