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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.
Isomerization of citrate Isomerization of citrate: In this step, citrate is isomerized to isocitrate by aconitase which has iron-sulphur centre as its prosthetic grou
What do you mean by Zoological Nomenclature? This trust is housed in the British Museum, London and is responsible for some of the most important literature in Zoological Nomen
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endoplasmic reticulum
How are lipids classified?
Q. Discuss the advantages of implant supported maxillo-facial prosthesis. Maxillofacial Prosthodontics involves the prosthetic rehabilitation of patients with congenital or acq
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Describe the term Humidification Dry gases result in the loss of ciliary activity of the mucosa of the airway and can lead to mucosal damage as well as causing the secretions
After Abutment Connection The patient may complain of pain during screw tightening. Any clinical evidence should be looked into. It is important not to overtighten and overtorq
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