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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.
Q.give characterstics of matter?
what is hydrated copper
Formic acid is a weak acid along with a pKa of 3.75. The name comes by the Latin term "formica" ("ant") since this is very plentiful into the secretions of several species of ants,
Chemical Properties Proteins - Hydrolysis Hydrolysis : The very simple proteins are hydrolysed by acids, alkalies or enzymes to generate amino acids. Subsequent steps are inclu
Physical Properties of Maleic Acid and Fumaric Acid (i) Maleic Acid and Fumaric Acid Both are colourless crystalline solids. They both are soluble in water. (ii) The melting
what happen when alcohol react PCl5
to study the presence of aroma taste,ph value and tannic acid of diffrent tea leaves
what are the practical applications of photochemistry
54) Note: This problem is worth double credit.It is desired to concentrate a caustic soda solution from 12.5 to 40.0% in a double-effect evaporator. Feed solution at a flow rate of
cual es la formula para el calor especifico
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