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Q. Importance of Moisture content of the flour? Moisture content of the flour is an important parameter and does not remain the same throughout the period of storage. As the fo
s block
Chemical Properties Proteins - Hydrolysis Hydrolysis : The very simple proteins are hydrolysed by acids, alkalies or enzymes to generate amino acids. Subsequent steps are inclu
Q. Describe the ion exchange process of softening hard water. What are its advantages? Ans. Determination of ion exchange or Deionization process: In this pro
Wheat milling: The milling of wheat consists of the separation of bran and germ from endosperm and reduction of endosperm to fine flour. There are three distinct methods of millin
Formic acid is a weak acid along with a pKa of 3.75. The name comes by the Latin term "formica" ("ant") since this is very plentiful into the secretions of several species of ants,
Uses of Aromatic Nitro Compounds (a) Aromatic Nitro Compounds are used on account of their high polarity, aromatic nitro compounds are used as solvents. (b) Nitro compounds
Protein classification on the basis of size
how caustic soda preparaed at lab scale?explain with labelled diagram?
Preparation of cycloalkane by perkins method
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