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Chemicals in food
Several chemicals are added to food for their preservation and improving their appeal. These involve flavorings, antioxidants, fortifiers, sweeteners, dyes, emulsifiers and antifoaming agents. Along with the exception of the antioxidants, preservatives, fortifying agents and artificial sweeteners, the remaining classes of chemicals illustrated above are added either for ease in processing or for cosmetic reasons, in the actual logic these comprise no nutritive value.
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Since fluorine is very electronegative as a result hydrogen develop a very positive character. As a result the H-bonding is very tough because of large difference in electronega
Starch and its derivatives Starch is a white amorphous substance along with no taste or smell. While heated to a temperature among 200-250 o C it changes into dextrin. At large
Simple Distillation - Purification of organic compounds Distillation is the joint procedure of vapourisation and condensation. This method is employed for the purification o
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Pauli's exclusion principle states that : (1) Nucleus of an atom contains no negative charge (2) Electrons move in circular orbits around the nucleus (3) Electrons oc
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