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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.
I need a tutor for grad-level electrochemical specifically cyclic voltammetry. Can you provide this?
write the chemical properties of aromatic compounds.
Hybrid propellants: These propellants are the propellants which contain solid fuel & a liquid oxidiser. For instance, liquid N 2 O 4 or liquid oxidizer and acrylic rubber (s
Q. Test for the presence of argemone oil? This test helps to detect the presence of argemone oil. Argemone mexicana is the plant, which yields seeds of this oil. The seeds ar
observation reaction of alcohol and phenol with sodium hydroxide
WHAT IS THE INITIAL CONCENTRATION
I have a question about HNMR OF RESONANCE system.
How can explain it
Nomenclature of polyfunctional complex organic compound
Q. Describe Linkage Isomerism? Some ligands can coordinate to the metal through different donor ato...s present in the ligand. They are called ambidentate ligands and they can
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