Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Define Principle for Iodine Number Estimation - Lipids?
Iodine number is defined as the number of grams of iodine absorbed by 100 grams of fat, it gives an idea of the relative degree of un-saturation of fats or the amount of double bonds present in the fats. Iodine number is directly proportional to the degree of un-saturation.
In actual practice, Iodine monobromide (IBr) (Hanus method) or Iodine monochloride (ICI) (Wij's method) is used in preference to iodine solution, as these are more reactive and give more reliable and reproducible results. The method is based on the absorption of halogen by the unsaturated fatty acids present in fats. The method employs dissolution of fat in chloroform (CHCI3) and treatment with a known excess of halogen solution. After allowing for absorption of the halogen, the excess halogen is liberated as I, and is back titrated against standard sodium thiosulphate solution using starch as indicator. By using an excess of sodium thiosulphite to react with each double bond in the fatty acid chains and measuring the amount used by back titrating, we can determine the amount of sodium thiosulphate used and thus the relative number of double bonds.
Explain Adverse Effects of ganciclovir Ganciclovir is teratogenic, carcinogenic and mutagenic and causes aspermatogenesis in animals. Granulocytopenia and thrombocytopenia, whi
Which of the branches of applied biology ?
The Red Data Book Species judged as threatened are listed by various agencies as well as by some private organisations. The most cited of these lists is the Red Data Book. It
compare between their phenotypes
Effects on Ecosystem - Air pollutants The effects of pollutants on ecosystem become visible after a long period of exposure. In highly industrialised countries the vegetation
Explain the Lactose Fermenters and Non lactose Fermenters 1) Lactose Fermenters - These produce acid on lactose fermentation, which results in red colouration on bacterial colo
Q. What is the protein denaturation? Is there any change in the major structure when a protein is denatured? Secondary, tertiary and quaternary structures of proteins are spati
Heat production and respiratory quotient for foodstuff types The heat produced during the metabolic activities of the body helps in maintaining the body temperature. Generally
What is the incubation period of an infection? Incubation period is the time interval among the infection by an agent that causes disease and the first signs or symptoms of th
Q. What is the homeostasis? What are the sensors, effectors and controllers of homeostasis? Homeostasis comprises the processes by which the organism maintains extracellular an
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +1-415-670-9521
Phone: +1-415-670-9521
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd