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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 pro
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Matrix modifier method: GFAAS is a much more sensitive as compared to flame AAS and requires a very small sample size. More so, it does not require any sample preparation; eve
Match the compounds below with the type of bonding each predominately exhibit. Question 3 options: NaCO3 NaBr SOCl2 CH4 1. ionic bonding 2. covalent bonding
Which of the following conduct electricity in the fused state: (1) BeCl 2 (2) MgCl 2 (3) SrCl 2
Volumetric method for acids and bases - chemical methods Molecular mass of an acid can be ascertained by dissolving a known mass of the acid in water and titrating the solution
Q. What do you mean by Descriptors? Descriptors are selected terms used to describe the sensory attributes of products and vary from one product to the other. The chosen descri
Inductive effect - Relative reactivity of aldehydes and ketones The comparative re-activities of aldehydes and ketones in nucleophilic addition reactions might be attributed to
why are some liquids purified by distillation under reduced pressure
what topic come under it to explain
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