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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.
Hybridisation in Organic Compounds (1) The method of mixing atomic orbitals to form a set of new equivalent orbitals is known as hybridisation. There are three kinds of hybridi
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