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Physical Changes Physical changes are caused by mishandling of foods during harvesting, processing and distribution; these changes lead to reduced shelf life of foods. Crushin
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Q. Explain Preservation by Preservatives? Preservatives, as you may already know, belong to a class of food additives that extend shelf life by inhibiting microbial growth, o
Calculate equivalent weight of 99.22% purity of hexamethylene diisocyanate (HDI)?
Polyglycolic acid (PGA) : It is acquired by the chain polymerisation of cyclic dimer of glycolic acid, OH-CH2-COOH.
Calculation of the power generated by a wind turbine: A wind turbine power curve is represented in a simplified manner by: C p is the conversion rate of the turbine:
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Disaccharides - Biomolecules The disaccharides give in on hydrolysis two monosaccharides. Those disaccharides that generates two hexoses on hydrolysis contain a general formul
Uses of Formic acid - Carboxylic acids (a) Formic acid is used in the laboratory for preparation of carbon monoxide. (b) Formic acid is used in the preservation of fruits.
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