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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.
purification of ammonium chloride using set up
When the azimuthal quantum number has a value of l= l , the shape of the orbital is : (1) Unsymmetrical (2) Spherically symmetrical (3) Dumb-bell (4)Complicated Ans:
I''ve got a project on ''Chemicals In Medicine'' and i need guidance as i cannot figure out how to conclude my project.Would you please help me ? I hope you''ll pay heed to my earn
A Chloroplatinic of a diacid base contain 39% of platinum what is the molecular weight of the base
explain the factors affecting electrolytic conductivity
#question.synthesis , postad date 1/12/2013, australia
Which of the following is least soluble: (1) BeF 2 (2) NaBr (3) CaF 2 (4
Viscosity: Viscosity characterizes the motion of fluids in the presence of a mechanical shear force. All fluids can flow, and the resistance they pose to such flow is called VI
Interconversion of the resonance structures of carbon monoxide with the curved-arrow notation: Because the carbon in the structure on the left has a sextet of electrons, it
Why is CO2 soluble in water.
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