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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 the principle of EDTA titration method
The total number of electrons present in all the p-orbitals of bromine are: (1) Five (2) Eighteen (3) Seventeen (4) Thirty five Ans: Seve
Explain The compound decarboxylates The compound decarboxylates; it is a disubstituted malonic acid in which the two a substituents are connected within a ring. The net effect
fuul explaination
Q. Preparation of hot souffle ? i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes. ii) Gradually add ¼ cup of scalded milk stirring continuou
Explain the geometry of CCl4 We first have to know the geometry of CCl4. This should be easy: it's tetrahedral, because the carbon is bonded to four identical groups. Now, as s
name given to substance combination
Wheat bran The useful role of wheat bran in promoting regularity in colonic function and preventing constipation is generally accepted. In addition, growing research has focu
How could lipids and proteins form lipoproteins, stable superstructures which can be simply transported in blood? How would a) cholesterol b) esters of cholester
Define Measuring the equilibrium cell potential? Figure shows how we can use a potentiometer to determine the equilibrium cell potential. Consider Figure (a). Outside the galva
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