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Polysaccharide or Starch and cellulose
They are polymer of monosaccharide. The most significant polysaccharides are starch and cellulose. They have a general formula that is (C6H10O5)n Starch (Amylum) is most broadly distributed in vegetable kingdom. It is establish in the leaves, stems, fruits, roots and seeds. Concentrated made up of starch exists in corn, barley, wheat, rice, potatoes, nuts, and so on. It is the most significant food source of carbohydrates.
Q. Major functions of emulsifiers? The major functions of emulsifiers in food systems are as follows. The emulsifier: • modifies the intermolecular forces which stabilize
Which of the following electron transition in a hydrogen atom will require the largest amount of: (1) From n-1 to n=2 (2) From n= 2 to n=3 (3) From n= ∞ to n=
If you were to combine 120.0 mL of 0.100 M HCL with 3.25 grams of calcium metal, how many grams of hydrogen gas would you make?
Examples
PFEFFER METHOD
Chemicals in food Several chemicals are added to food for their preservation and improving their appeal. These involve flavorings, antioxidants, fortifiers, sweeteners, dyes, e
Q. Describe Peroxomonosulphuric Acid? It is also known as permonosulphuric acid. It is obtained by the action of chlorosulphuric acid on cold anhydrous hydrogen peroxide :
There is no difference between a2p and a 3p orbital regarding: (1) Shape (2)Size (3)Energy (4) Value of Ans: Shape
Difference between AAS and AES
the set of numerical coefficients in the equation K2CrO4+HCl=K2Cr2O7+KCl is
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