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Chemicals in food
Several chemicals are added to food for their preservation and improving their appeal. These involve flavorings, antioxidants, fortifiers, sweeteners, dyes, emulsifiers and antifoaming agents. Along with the exception of the antioxidants, preservatives, fortifying agents and artificial sweeteners, the remaining classes of chemicals illustrated above are added either for ease in processing or for cosmetic reasons, in the actual logic these comprise no nutritive value.
how much atp energy (kcal) is produced in our bodies from the conversion of 100.0 moles of sucrose?
equivalent weight of k2so4.al2(so4)3.24h2o
Physical properties - Alkyl nitrites (1) At ordinary temperature it is a gas that can be liquified on cooling to a colourless liquid, (boiling point 17°C) comprising characteri
In the addition of the hydrogen, halide to unsaturated alkenes in the presence of peroxides the halide adds to the carbon atom correlated to more number of hydrogen atoms and hydro
Synthetic Detergents - Oils and Fats The synthetic Syndets or detergents are substitutes of soaps. They comprise cleansing power as good or better as compared to ordinary soaps
advantages and dis advantages?
What do you understand by Miller indices of a crystal plane? Miller Indices are a symbolic vector representation for the orientation of an atomic plane in a crystal lattice an
0 order half life formula
can you give examples of semi-synthetic polymer
Formic acid is a weak acid along with a pKa of 3.75. The name comes by the Latin term "formica" ("ant") since this is very plentiful into the secretions of several species of ants,
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