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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 difference between acids, bases and alkalis?
describe graphical explanation of cryoscopy?
assignment
defference between diffusion and osmosis
The total post harvest system of cereal processing is given in the following flow chart:
with suitable examples explain how a polar molecule could induce polarity to a nearby nonpolar molecule . Ans) Throughinduction,, the positive part of the polar molecule will a
Q. Objective of elements of group 16? You should be able to: • describe the occurrence, extraction and uses of the elements of Group 16, • describe the allotropic forms o
advantages and disadvantages of coulometer
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Q. Show the Colorimetric analysis? Colorimetric analysis depends on the variation of the colour with the change in concentration of the compound. Usually, absorption of light i
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