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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.
Physical properties of monohydric alcohols (a) Character - Monohydric Alcohols are neutral component. These comprise no effect on litmus paper. This is analytical investigation
Electrolysis of Water in the Presence of an Indicator • Place ~ 50 mL of the thawed cabbage juice in the same glass container (after rinsing) used in Step 1. • Insert the ele
2+2
He- is p block element
Q. Describe Structure of Solids? Ans. Solids are different from gases and liquids because they have a fixed shape. This definite shape occurs as the individual particles w
Which of the following sets of orbitals may degenerate : (1) 2s, 2p x , 2p y (2) 3s, 3p x , 3d xy (3) 1s, 2s, 3s
.importance, role and examples of masking agents
Physical properties of Tri-halides (i) Tri-halides is a sweet smelling colourless liquid. (ii) Tri-halides is heavy liquid. The density of it is 1.485. It boils at 61°C.
Thermodynamics Thermodynamics is a macroscopic science and its most fundamental level is the study of two physical energy, entropy and quantities. Energy may be regarded as the
the complete equation for forming a peptide bond through dehydration
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