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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.
Properties of Unsaturated halides (Halo-alkene) Halo-alkene is a colourless gas at room temperature. The boiling point of it is -13°C. The halogen atom in vinyl chloride is not
Number of protons, neutrons and electrons in the element 231/89 y is: (1) 89, 231, 89 (2) 89, 89, 242 (3) 89, 142, 89 (4) 89, 71, 89 Ans: 89, 142, 89
Classification of polymers - Linear polymers These are polymers where monomeric units are linked together to form linear sequential chain. These linear sequential polymers are
Nucleus - Nomenclature of simple aromatic compounds The benzene ring denoted by regular hexagon of six carbon atoms along with three double bonds in the alternate positions is
what is chemical bond and his type?
what is the relationship between the rate of cooling and the size of crystals?
Some of them show (S)-configuration at all their chiral centres. Illustrate their configurational formulae. If there is a meso-compound with this molecular formula illustrate it
Q. Compare pot furnace and tank furnace used in manufacture of glass. Ans. S.NO. Pot furnace Tank furnace 1. Used f
Which of the sub-shell is circular: (1) 4s (2) 4f (3) 4p (4) 4d Ans: 4s
#quest what is castner kellner procession..
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