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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.
why sio doesn''t exist under normal conditions
how do you calculate equivalents?
0.45 g of anhydrous oxalic acid is reacted with 50 ml of KMNO4 . Then normality of KMnO4 is??
Chloramphenicol: It is a extensive spectrum antibiotic. It was very firstly isolated from a class of streptomyces. It has been made up synthetically on business basis. It is gr
Organometallic compounds Organic compounds where a metal molecule is directly associated to carbon or organic compounds which consist of at least one carbon-metal bond are know
Electronegativity may be described as the power of an atom to attract electrons to itself in a chemical bond. It is the most important chemical parameter in calculating the type of
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Aluminium utensils should not be kept in water overnight.Give reason
Applications of photochemistry in day today life
what is water gas and how is it prepared?
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