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Explain Modelling for process and recipe Generally, all problems that appear in food product design can be divided into mixture or process problems, with the latter having th
what is the significance of BR in ghee?
Reactions that are classified as oxidation-reduction (redox) reactions all have the common trait that electrons leave one component (that is, getting oxidized) to be taken up by an
Iodine value - Analysis of oils and fats Iodine value of a oil or fat is a measure of its amount of unsaturation. It is proved as the number of grams of iodine taken up by 100
Since fluorine is very electronegative as a result hydrogen develop a very positive character. As a result the H-bonding is very tough because of large difference in electronega
Which of the following represents the correct sets of the four quantum numbers of a 4d electron: (1) 4,3,2,1/2 (2) 4, 2, 1, 0 (3) 4,3,-2+1/2
what is the difference between molarity and normality
sodium does not react with a) Carbon b) Nitrogen c) Hydrogen d)both a an b
how to find out oxidation state?
what is the formula for the binary ionic compound formed between sodium and iodine
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