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Explain Deteriorative changes in fats and oils
The food products undergo changes in flavour due to the chemical changes occurring in fats and oils present in them. The causative factors responsible for such changes are presence of enzymes, atmospheric oxygen and application of high temperature. Lipid oxidation is one of the major causes of food spoilage. It is of great economic concern to the food industry because it leads to the development of various off-flavours and off odours generally called 'rancid' (oxidative rancidity), in edible oils and fat-containing foods, which render these foods less acceptable. In addition, oxidative reactions can decrease the nutritional quality of food and certain oxidation products are potentially toxic. On the other hand, under certain conditions, a limited degree of lipid oxidation is sometimes desirable, as in aged cheeses and in some fried foods
Explain Osmotic Pressure Osmosis, as you may already know, refers to the flow of solvent into a solution, or from a more dilute solution to a more concentrated solution, when t
Define the interaction of vitamin c with iron and cadmium? Toxic levels of dietary cadmium (5-200 ppm) interfere with iron absorption and produces iron deficiency. Supplements
WHAT IS THE CLASSIFICATION OF PROTOZOA ..
How is lymph propelled through the lymphatics? Some of the larger lymphatics are capable to contract, or else the lymph is propelled by body muscles which contract and 'squash'
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If you have a control group for your experience, which of the following statements is true? A. The control group should be identical to each test group with the exception of one va
what is appendages in reptilia
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