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Explain colloidal state
Foods contain a high percentage of water in which other nutrients present are dispersed. The existence of the colloidal state was first recognized by Thomas Graham (1850), the father of colloidal chemistry. He classified the organic compounds present in foods into two categories:
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Cracking is the process in which large molecules are broken into smaller molecules. C 10 H 22 C 5 H 12 + C 5 H 10 C 8 H
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