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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.
explain why Cu2+ ion is not stable in aqueous solution?
glutamic acid standard estimation protocol
Synthesis of phenothrine
GFAAS is often necessary to add modifiers in order to increase the sensitivity of the techniques.Giving example explain the principles used in the selection of such modifiers,be ca
Q)why is the extraction of copper from pyrites more difficult than that from its oxide ore through reduction? Ans) The Standard free energy of formation of Cu2S is greater than
Here''s the equation: NaOH + H2SO4 = Na2SO4 + H2O
How many grams of silica gel and plaster of paris and volume of water is needed to have a preparative TLC?
uses of laboratory apparatus
Identify any samples that suggest gases were escaping from them as they cooled.
advantages and disadvantages of westron
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