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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.
Is liquid ammonia is solvent?
How are standard solutions and titrations are prepared in industry?
what are the assumpions made in valence bond theory
Silica glass: It is produced by heating pure sand to its melting point. Because of absence of refining agents, it is extremely difficult to get rid of all air-bubbles. Moreover, o
write summarized report on s block elements characteristics and properties
Reaction of conjugate addition This reaction is a "conjugate addition" of cyanide ion on a cyclopropane. Notice that reaction at the least branched carbon of the cyclopropane
What are the theoretical physical properties of esters?
General principles for naming organic compounds In the general system, all the isomeric alkanes (having similar molecular formula) have the the same parent name. The names of
Q. Show General Characteristics of group16? The valence shell electronic configuration of Group 16 elements is ns 2 , ns 4 . These elements tend to gain inert gas configuration
what is by metabolism
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