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Restaurant deep fat frying evaluation
A number of factors are studied when evaluating frying oils. During deep fat frying, the fat is exposed continuously to elevated temperatures in the presence of air and moisture. A number of chemical reactions, including oxidation and hydrolysis, occur during this time, as well as changes due to thermal decomposition. As these reactions proceed, the functional, sensory and nutritional quality of the frying fat changes and eventually reaches a point where it is no longer possible to prepare quality fried products and the fat will have to be discarded. The rate of frying fat deterioration varies with the food fried, the frying fatutilized, the fryer design and the operating conditions.
Explain about the Colour Sense Colour Sense is the faculty whereby we are enabled to distinguish colours as excited by light of different wave length. The ability to a
1. This is very prolonged phase, and differs from the prophase of mitosis, because in this Chromosomes behave as homologous pairs. 2. Each diploid cell has two chromosomes of ea
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Nursing Assessment If the cause is due to hypovolemia you may observe the child for dry mucus membrane, poor skin turger, hypotension and oliguria. You should also observe
Classification
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Growing leaves in the classroom A sweet potato will make dense foliage in the classroom if it is placed in water. Set the potato, root end down, in a glass or jar and keep the
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Trypanosomiasis The trypanosomiasis, also known as African sleeping sickness or Chaga’s disease, is caused by Trypanosoma cruzi, T. gambiense and T. rhodesience. T. evansi cau
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