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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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