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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 pyrolysis curve..
Q. What are the Properties of Nitrogen? Ans. Physical Properties of Nitrogen Nitrogen is a colorless, odorless and tasteless gas. It is particularly unreactive at roo
Stability of alkenes - Applications of hyperconjugation Hyperconjugation describes the stability of specific alkenes over other alkenes. Stability of alkenes ∝ Number of alpha
What is condensation polymer?
define explosive
why f-block elements are called inner transition elements?
diagonal relationships
zinc+oxygen
unit of ell constant .
how to calculate the n factor for redox reaction involving complex scenarios and more than two exchanges..
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