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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.
process of metellergy
alkaline earth metals
Nitrogen Containing Compounds The important nitrogen consisting of organic compounds that are alkyl nitrites (RONO), nitro-alkanes (RNO 2 ), amines (- NH 2 ), aromatic nitro co
#What is the proof of formulae for finding Equivalent weight
verify the law of multiple proportions for an element X, which forms oxides having percentages of X equal to 77.4%, 63.2%,69.6% and 72.0%
Which of the following electronic configuration is not possible according to Hund's rule: (1) 1s 2 2s 2 (2) 1s 2 2s 1 (3) 1s 2
Differential extraction - Purification of organic compounds This technique is employed for the separation of an organic compound that solid or liquid from its aqueous soluti
He- is p block element
Ionic bonds are usually formed by combination of elements with: (1) High ionisation potential and low electron affinity (2) Low ionisation potential and high electron affini
In neutral atom, which particles are equivalent: (1) P + e + (2 ) e - e + (3) e -, P + (
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