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    Question

    Pungency in mustard is due to ______

    chemical.
    A Isothiocynate Correct Answer Incorrect Answer
    B Allyl sulphyl dipropyl Correct Answer Incorrect Answer
    C Singrin Correct Answer Incorrect Answer
    D None of the above Correct Answer Incorrect Answer

    Solution

    Pungency in mustard is due to isothiocynate, which  is  an  enzymic  hydrolysis  product  of glucosinolate.

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