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Q. Development of off-flavours and objectionable taste in fats? Autoxidation leads to the development of off-flavours and objectionable taste in fats. The initial oxidation pro
Free radical and Aromatic rearrangement Migration or Rearrangement to free radical species or Free radical rearrangement: Those rearrangement reactions where the migr
Why magnesium does not impart any colour to Bunsen flame while calcium does
simple method of synthesis of the above chemical with highest yield.
Beginning in the early nineteenth century, scientists developed models to explain the structure of the atom. As more information was discovered about the nature of the subatomic pa
Aromatic Carbonyl Compounds - Aldehydes and Ketones Aromatic aldehydes are of two types: The compounds where - CHO group is attached directly to an aromatic ring, like benza
why is filtration in soil and water a slow process and explain the colour change in the filtrate
Formaldehyde: Formaldehyde is the initial member of the aldehyde sequence. It is lie in green leaves of plants where its presence is supposed to be due to the reaction of with w
Q. Test for the presence of linseed oil? Hexabromide test is done to know the extent of presence of linolenic acid. In presence of fish oils, which are rich in linolenic acid,
define scale and sludge
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