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Q. Show the Uses of Emulsions? Emulsions provide many useful functions in food preparation and processing. They: 1) act as vehicles for flavour to foods, 2) dilute ingr
How viscosity and surface tension help in ascertaining criteria of purity for organic compounds
Azimuthal quantum number for last electron of Na atom is: (1) 1 (2) 2 (3) 3 (4) 0 Ans: 0
Q. Evaluate precentage Proteins in Milk ? Milk comprises of casein, lactoalbumins and lactoglobulins. About 82 per cent of the protein in milk is casein and the remaining prot
what is the stability order of Li2, H2, B2 B.O of Li2 is 1 B.O of H2 is 1 B.O of B2 is also 1 so for stability order u need to see the no of electrons in antibonding orbitals mo
Q. What is a mixture experiment? Mixture experiment is an experiment in which food quality indices are assured to depend on the relative proportion of ingredients.
Explain terminal carbons and central carbons The terminal carbons are bound to three groups, and are thus trigonal planar. The central carbon is bound to two groups, and is
what are the principle underlying the extraction of metals
Orthoboric acid H 3 BO 3 commonly known as boricacid and Meta boric acid HB0 3 , are two well-known and important oxoacids of boron. On a large scale, H 3 BO 3 is prepared by the
Q. Determine the peroxide value in the of fat? After undertaking this activity, you will be able to: • determine the peroxide value in a given sample of fats/oils, and •
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