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Chemical Changes During the processing and storage of foods, several chemical changes occur that involve the internal food components and the external environmental factors. T
what is etard oxidation ?.machanisum
Iodine value - Analysis of oils and fats Iodine value of a oil or fat is a measure of its amount of unsaturation. It is proved as the number of grams of iodine taken up by 100
Types of spectral interferences: While a quantitative analysis using a standard calibration curve is carried out, the calibration plot of emission intensity vs concentration o
How urea is considered as organic molecule. Becuase it does not contain C-H or C-C bonds
α -elimination reactions or 1,1-elimination reactions: A reaction where both the groups or atoms are removed from similar carbon of the molecule is called α - elimination reac
Which one is the electronic configuration of Fe +2 : (1) 1s 2, 2s 2 , 2p 6 , 3s 2 , 3p 6 , 3d 6 (2) 1s 2 , 2s 2 , 2p 6 , 3s 2 , 3p 4 , 4s 2 (3) 1s 2 , 2s 2 ,
the application of intervase
discuss the dietary functional properties of calcium in foods
what is the role of structural protein, their types, how are they formed, significance.
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