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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.
radioactive decay order
For liquids - Drying of Organic Substances Organic liquids are usually dried by keeping them over night in contact along with a dehydrating (desiccating) agent that does not re
When 100ml of M/10 h2so4 is mixed with 500 ml of M/10 naoh then nature of resulting solution and normality of excess of reatant left is 1)Acidic,N/5 2)basic ,N/5 3)Acidic,N/20 3)ac
Every precipitate will be collected using a Hirsch funnel. Make definite that the plastic frit disc is firmly snapped in place in your focus. Replacement frit discs are available
Q. Show the techniques of preservation? The various methods can be used for preservation of foods. Some of the common methods employed to preserve foods are summarized herew
what is the mass of a proton and electron
OSCILLATOR THEORY OF LIQUID
The ratio between the neutrons in C and Si with respect to atomic masses 12 and 28 is: (1) 2 : 3 (2) 3 : 2 (3) 3 : 7 (4) 7 : 3 Ans: 3 : 7
Filter A plant pot with a plug of cotton wool in the bottom and a layer of sand little inches deep makes a satisfactory filter for more purposes
REVERSIBLE CELLS AND IRREVERSIBLE CELLS DEFINITION, TYPES, CLASSIFICATION, REACTION AND DIFFERENCES
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