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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.
Two element have electronegativity of 1.2 and 3.0. Bond formed between them would be: (1) Ionic (2) Polar covalent ( 3) Co-ordinate (4) Metallic A ns: Ionic
Classification of polymers - Synthetic polymers The polymers that are prepared in the laboratories are known as synthetic polymers. These are as well described as manmade polym
how do you calculate the mass atomic number of an element?
Compounds with similar molecular formula but different properties are known as Isomers and the phenomenon is known as Isomerism.
theory
Action of grignard reagents on carbonyl compounds with examples
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fundamentals of analytical chemistry 8th edition
How many octahedral and tetrahedral voids are present in HCP? Ans) octa -no of atoms prsnt ,nd tetra -twice of it.
The number of electrons in [ 40 19 k ] -1 is: (1) 19 (2) 20 (3)18 (4)40 Ans: 40
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