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Q. Classification of emulsifiers?
Emulsifiers can be classified under two categories. These are:
• Natural: These are naturally present in foods. Some examples are phospholipids and lecithin in egg yolk, which are responsible for the natural stability of mayonnaise and other products.
• Synthetic: These are chemicals prepared in the laboratories, which are used to stabilize food products. These are further classified as emulsifiers affirmed as GRAS (Generally Regarded As Safe) and emulsifiers as direct food additives.
Electroanalytical technique: An electroanalytical technique is based on the measurement of one or more electrical quantities and their magnitudes could be correlated with the
Explain The bromonium ion The bromonium ion derived from the reaction of cyclopentene with bromine undergoes backside substitution by water to give the trans-bromohydrin, whic
Hydride generation method: The hydride generation method of sample enhances the detection limits by a factor of 10 to 100 by converting the analyte element into a volatile hyd
Radius of the first Bohr's orbit of hydrogen atom is: (1)1.06 Å (2) 0.222 Å (3) 0.28 Å (4)0.53A Ans: 0.53 Å
Q. What is the electromagnetic spectrum? Ans. Light is a very small slice of the electromagnetic spectrum, just the wavelengths that our eyes can see, which range from abo
#quest what is castner kellner procession..
Determine minimum solvent flow rate: It is necessary to process 100 kg/min of a water stream containing 15 percent acetic acid by weight. Refer to the data in the table below
Which compound is highest covalent: (1) LiCl (2) FiF (3) LiBr (4) LiI Ans: LiI
Why transition elements form interstitial compound
conclusion of the topic?
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