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Q. What do you mean by Blanching? The enzymes in the food system can be separated into four groups relating to the changes in flavour, colour, texture and nutritive value. T
Q. Explain about Monohalides? Monohalides of the type M 2 X 2 , (where X = F, C1 and Br) are formed only by 0. S and Se. Oxygen monofluoride decomposes above 25 K. These monoha
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Q. Moisture removal in foods by different drying techniques? To carry out the moisture removal in foods by different drying techniques. • make yourselves familiarized with
Waxes - Carboxylic acids Waxes are the esters of higher fatty acids along with higher monohydric alcohols. The acids and alcohols generally found in waxes are palmitic, cerotic
Saytzeff rule - Elimination Reaction As per to that principle, major part is the most substituted alkene that is , major product is obtain by elimination of H
Distinguishing among enantiomers requires a technique that has a chiral attribute. (a) Boiling point does not distinguish among two enantiomers. (b) Optical rotation does ha
The order of reaction is the number of moles whose concentrations verify the rate of a reaction at a given temperature
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