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Q. Determine the fat content in the given sample of milk? After undertaking this activity, you will be able to: • explain the technique of determination of the total fat c
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
Explain Bromination of N-N-dimethylaniline Bromination of N,N-dimethylaniline is faster because nitrogen has an unshared electron pair that can stabilize the carbocation inter
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