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Major modes of food deterioration
During storage and distribution, foods are exposed to a wide range of environmental conditions. Environmental factors such as temperature, humidity, oxygen and light can trigger several reaction mechanisms that may lead to food degradation. As a consequence of these mechanisms, food may be altered to such an extent that they are either rejected by the consumer, or they may become harmful to the person consuming them. Chemical, physical and microbiological changes are the leading causes of the food deterioration
Q. Differentiate the thermoplastic and thermo sets. OR Write note on thermoplastic and thermosetting plastic resins. Ans. T
prepartion
Alkyl ligands form metal carbon σ bonds. Usually they occur in conjunction with other organic ligands or CO, but may be achieved on their own, as in tungsten hexamethyl (1), and
All the elements of Group 13 form trioxides also known as sesquioxides of the formula, M 2 O 3 . Thallium forms stable Tl 2 0 also. The basic character of oxides increases down th
Q. Describe about Electron Configurations? As you will study the number and arrangement of electrons around the nucleus of an atom determines its chemical properties. Consequen
Uses of Acid Amides (a) Acid Amides used in organic synthesis. The compounds like methyl cyanide, Methylamine and ethylamine can be prepared. (b) Acid Amides used in leathe
types of funtional group
100 mol/hr pentane flows through an adiabatic heat exchanger where it is heated isobarically (at 2.5 bar) from 50°C to 250°C. The pentane is heated by contacting pipes filled with
Q. How do you determine the oxidizing or reducing agent? Ans. A substance that oxidizes another substance is called an oxidizing agent. One that reduces another substance
an elementary ideas of cft
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