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.
Which of the following statements is NOT correct in the context of quantity theory of money?
The equilibrium level of income is
For the regression line of y on x, 2x+7y+32=0, find the value of byx.
Consider the following:
Statement 1: There exists an inverse relationship between market rates of interest and price of bond
Statement 2...
Vaccination dose by some individuals benefits the individuals around them by reducing the pace with which the disease spreads. This is an example of whi...
What is the correlation coefficient of the straight line ax+by+c=0 wherein a>0 and b>0
Commodity X and Y have an equal price elasticity of supply. The supply of X rises from 400 units to 500 units due to a 20 percent rise in its price. Cal...
Suppose nominal GDP equals 1,000 units and money supply equals 250 units. Based on the quantity theory of money, the velocity of money equals. Mahalanobis model is – |