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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.
Explain Protonation Protonation of the ring double bond gives a tertiary carbocation that reacts with the carbonyl oxygen of the ester to give the lactone.
Q. Classification of Organic Compounds?Groups of Organic Compounds? Ans. Organic compounds are classified on the basis of their functional groups. The common groups of org
#Difference between AAS and AES
Classification of polymers - On the basis of structure On the basis of structure of polymers these can be classified as (i) Linear polymers (ii) Branched chain polym
Methyl orange is a pH indicator often used in titrations. It''s chemical formula is C 14 H 14 N 3 NaO 3 S
1. why YbS and YbI2 are semiconducting solids but LaS and LaI2 show metallic character. 2. Why is aqueous solution of Eu2+ thermodynamically less susceptible to oxidation than any
What is differences by alkali metal and alkaine earth metal which provided colour
Determine about the Antiferromagnetic materials Antiferromagnetic materials are materials in which almost all magnetic dipoles are linked up antiparallel to each other. Its sus
When an electron revolves in a stationary orbit then: (1) It absorbs energy (2) It emits radiation (3) Its energy remains constant (4 )It gains kinetic energy Ans:
styx code of B4H10
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