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Q. Explain Degradation of Fats?
Fats are the esters of glycerol and fatty acids and are called as 'glycerides'. Fats are susceptable to hydrolysis, oxidation and other chemical changes that produce both desirable and undesirable flavour changes in foods. The pure fat cannot be attacked by microorganisms. They need an aqueous phase to grow in foods like butter, creams and margarine. Microorganisms degrade fats into glycerol, free fatty acids, ketones and alcohols.
how do we write a limerick spell?
In which of the following functional groups ionization is stabilized by resonance? Select one: a. Carboxyl b. Hydroxyl c. Amine d. Aldehyde e. All of the above
The aqueous solution with the lowest pH is: Select one: a. 0.01 M HCl. b. 0.1 M acetic acid (pKa = 4.86). c. 0.1 M formic acid (pKa = 3.75). d. 0.1 M HCl. e. 10 t
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Cleavage and Gastrulation Eventually, one spermatozoon fuses with the ovum to r restore the diploid genomic condition and activates all the potentials in the fertilized egg ce
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Question 1 Write briefly about the Bacterial growth curve Question 2 Define Virus. List out the general properties and classification of virus Question 3 What is Immunog
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