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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.
what is relative atomic mass
Uses of Glucose (a) Glucose is used in the conservation of fruits and making of jams and jellies. (b) Glucose is used in the preparation of confectionary and as a sweetening
Pka
lithium and beryllium markedly differ from others members of their respective group
A water solution have 64% Na 2 S 2 O 2 together with 1.0% soluble impurity. Upon cooling to 5°C, Na 2 S 2 O 2 ·5H 2 O. crystallizes out. The solubility of this hydrate is 1.35
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Q. Composition of the nucleus Since the time of Rutherford, other scientists have learned a significant amount about the fundamental properties about the nucleus of an atom. In
chain shortening in aldoses
Give the name of the molecular shape of each of the following. (1 mark each) 1) silicon tetraiodide
A 64-g sample of germanium-66 is left undisturbed for 12.5 hours. At the end of that period, only 2.0 g remain. What is the half-life of this material? 4. With a half-life of 28.8
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