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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 first ionization potentials for Na, K, and Rb are 5.138, 4.341, and 4.166 eV, respectively. Assume that the energy level of the outer electron can be represented by a hydrogenl
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Q. In 1982, the International Union of Pure and Applied Chemistry recommended that the value of the standard pressure p o be changed from 1 atm to 1 bar. This change affects the
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