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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
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It is IgG mediated cytotoxic hypersensitivity. Typical manifestations contain erythroblastosis fetalis, hemolytic anemia, blood transfusion reactions etc.
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Metameric segment - Segmentation On the other hand true metameric segment as best observed in annelids has separate schizocoelic body cavity of mesodermal origin in each segme
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Define lipids 'lipids' defines substances as oils, fats and waxes which can be only characterized by a large array of properties. They are in general: - coming from plant
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