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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.
A sample of water collected in the field had a pH of 6.8. By the time it was analyzed in the lab, the pH had decreased to 6.0. Give a possible explanation.
Doctors prescribe medicine based upon body weight. The recommended dose is 5.0 mg antibiotic per kg body weight and the antibiotic is dissolved to form a solution with a concentrat
Explain ,Why NH 4 + ion doesnot form complexes? solution) NH 4 + Ion does not act as ligand because nitrogen atom has no lone pair of electrons which it can donate to metal a
principle of qualitative analysis of funcional group
how a catalyst perform its work
The series limit for Balmer series of H-spectra is: (1) 3800 (2) 4200 (3) 3646 (4) 4000 Ans: 3646
This brings us to one thing that uniformly drives students crazy. When anything is measured in the lab, you must keep track of how accurately you can measure it. If you measure you
Marine lipids Marine lipids originate from the liver of lean white fish such as cod, the body of oily fish such as mackerel, and the blubber of marine mammals such as seal. T
Electronic configuration of C is: (1) 1s 2 , 2s 2 , 2p 2 , (2) 1s 2 , 2s 2 , 2p 3 (3) 1s 2 , 2s 2 , (4) 1s 2 , 2s 2 , 2p 6
what is magnetic moment
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