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Lipids Lipids are constituents of plants and tissues that are insoluble in water although soluble in organic solvents like ether, carbon tetrachloride, chloroform, or benzene.
Ask questionapplications of atomic absorption spectroscopy #Minimum 100 words accepted#
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. T
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Soaps - Oils and fats Soaps are the metallic salts of higher fatty acids like stearic, palmitic, oleic, etc. The potassium and sodium salts are the common soaps that are solubl
IUPAC system - Nomenclature of organic compounds To rationalise the system of naming, as an International Congress of Chemists was held in Geneva in year 1892. They adopted spe
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discuss the dietary functional properties of calcium in foods
A solvated electron is a free electron in (solvated in) a solution, and is the least possible anion. Solvated electrons happen widely although they are often not practical directly
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