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Q. Development of off-flavours and objectionable taste in fats?
Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation products that are formed are hydroperoxides and are measured by iodimetric methods. The peroxide value of the freshly deodorized fat should be nil and a fat received directly from a processor should seldom exceed a peroxide value of 1.0. Most fats are deemed rancid when their peroxide values are between 10 and 20.
How can I figure out when a solution of magnesium nitrate will be saturated in terms of its conductivity at room temperature?
Q. Classification of emulsifiers? Emulsifiers can be classified under two categories. These are: • Natural: These are naturally present in foods. Some examples are phosphol
Benzaldehyde - Aldehydes and Ketones Benzaldehyde is simple aromatic aldehyde. It occurs in bitter almonds in the type of its glucoside, amygdalin (C 20 H 27 O 11 N). While amy
Q. Show diffrent type of Ligands? Ligands which contain one donor atom are called monodentate the donor atom may contain One or more than one lone pairs of electrons. The l
(a) Using Lewis structures to describe your reasoning, describe why the following ions have different bond angles: ClO2 - and NO2 - (b) Given that the spatial arrangement of a
What are the lattice vacancies The lattice vacancies are a stable feature of metals at all temperatures above absolute zero. By successive jumps of atoms, just like playing Chi
what are the applications of borazole
how to study nomenclature
calculate the enthalpy of combustion for acetic acid using standard enthalpies of formation.
why pcl3 and s2cl2 are less polar then sicl4
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