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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.
Digital signature, one of the important components of e-commerce is defined according to Section _________ of Information Technology Act, 2000.
Which of the following best describes the double-entry system in accounting?
Donation given by any person except by Indian company to Political Parties or Electoral Trust is allowed under which section?
With reference to the service sector in India, which of the following statements is/are incorrect?
I. The share of Se...
Supply of goods packed and transported with insurance. This is a ___
The term depletion is used in relation to
Aqua Ltd. just declared the earnings of Rs. 23 per share. The company is involved in the manufacture of cars. The average PE of electronics industry is ...
In relation to the Accounts of Electricity Companies, which of the following points are involved in the Optimised Depreciated Replacement Cost [ODRC] Me...
Which of the following is shown under investing activities in the cash flow statement ?
For an assessee required to file transfer pricing report under Section 92 E, the due date is _________ of relevant assessment year.