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Hydrolysis. Hydrolysis of fats and oils is most prevalent in high-temperature food processing such as deep fat frying of foods with a high water content (e.g. potatoes). Hydrolysis of fats and oils results in: (I) lowered smoke point. (2) Foaming during frying. (3) Corrosion of food processing equipment due to free fatty acids. (4) Bitter or soapy flavours due to free fatty acids (especially when using coconut or palm kernel oil) - sometimes referred to as hydrolytic rancidity.
How many classes are there in the given picture?
DKJE is related to IPOJ in a certain way based on the English alphabetical order. In the same way, GTSM is related to LYXR. To which of the following is...
Three different positions of the same dice are down. Select the number on the face opposite to the face showing ‘1’.
Select the set in which the numbers are related in the same way as are the numbers of the following sets.
(NOTE : Operations should be performe...
Select the option that is related to the first term in the same way as the fourth term is related to the second term.
CIRCLE:?:: SPHERE: CUBE
In a row of certain students, Karishma is 16th from the left and 18th from the right.
What is the total number of students in the row?
The given Venn diagram shows the number of students who can play Cricket, Basketball and Volleyball. How many can play both Cricket and Baseball but not...
Select the option that is related to the fifth number in the same way as the second number is related to the first number and the fourth number is relat...
Select the number from among the given options that can replace the question mark (?) in the following series.
48, 75, 108, ?, 192
Which letter-cluster will replace the question mark (?) and complete the given series?
UZVD, SCTG, ?, OIPM, MLNP