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Regarding solubility, how are lipids classified?
Fats and oils are hydrophobic molecules, i.e., they are non polar and insoluble in water. Lipids in general are molecules with a large non-polar extension and so they are soluble in non polar solvents, such as benzene, ether and chloroform.
There are some amphipathic lipids, i.e., lipids whose molecules have a hydrophilic portion, like the phospholipids, giving them the property of being dragged by water, and a hydrophobic portion (non polar).
Define the Food Processing? We are all aware that delay in the use of fresh foods, alters its freshness, palatability and nutritive value. Therefore, it becomes very important
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what are the origin, morphology, active constituents, uses and market preparation of tanco beans
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