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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 products that are formed are hydroperoxides and are measured by iodimetric methods. The peroxide value of the freshly deodorized fat should be nil and a fat received directly from a processor should seldom exceed a peroxide value of 1.0. Most fats are deemed rancid when their peroxide values are between 10 and 20.
The energy that opposes dissolution of a solvent is: (1) Hydration energy (2) Lattice energy (3) Internal energy (4) Bond energy Ans: B
Wheat milling: The milling of wheat consists of the separation of bran and germ from endosperm and reduction of endosperm to fine flour. There are three distinct methods of millin
group 14 reaction with oxygen
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why we multipyl by 24.52 in formula
the set of numerical coefficients in the equation K2CrO4+HCl=K2Cr2O7+KCl is
calculate the enthalpy of combustion for acetic acid using standard enthalpies of formation.
Question: a) If you were a newly appointed environmental engineer in a wastewater treatment plant and one of your tasks was to characterise the wastewater. According to you,
what is wet test for acid redicals?
#question:although CO is well known,why doesn''t SiO exist under normal conditions?
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