31) QUALITY OF DRIED FOODS AND DETERIORATIVE REACTIONS DURING DRYING Consumer demand has increased for processed products that keep more of their original characteristics. In industrial terms‚ this requires the development of operations that minimize the adverse effects of processing. The effect of food processing on finished product quality ultimately determines the usefulness and commercial viability of that unit process operation. In the particular case of food drying this indicates that loss
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FEBRUARY 19‚ 2010 CHRISTOPHER A. BARTLETT HEATHER BECKHAM Applied Research Technologies‚ Inc.: Global Innovation’s Challenges On June 5‚ 2006‚ Peter Vyas paced his office as he grappled with a request for $2 million to relaunch a mini water-oxidation product. Despite two failures to bring this product to market over the past three years‚ his team was confident this latest iteration was a winner. For Vyas‚ general manager of the Filtration Unit of Applied Research Technologies (ART)‚ the request
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whichmakes about 15–20% of the entry material—leather. The last kinds ofwaste are used leather products which have lost their utility value. 1.1. The possibility of oxidation of CrIII to CrVI The basic question is the possible oxidation reaction from chromium III to chromium VI. In basic solutions‚ the oxidation of CrIII to CrVI by oxidants such as
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Topic 11a – Group 7‚ the Halogens Revision Notes 1) Trends in physical properties of the elements • At room temperature‚ Cl2 is a pale green gas‚ Br2 is a brown liquid‚ I2 is a blue-black solid. • In Group 7‚ boiling point increases down the group because the molecules have more electrons and‚ therefore‚ stronger van der Waal’s forces which require more energy to overcome them • Electronegativity is the ability of an atom to attract the electrons in a covalent bond • Down
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Experiment VI: Oxidation of Isoborneol with Bleach Purpose: In this experiment‚ Green chemical procedures were applied to oxidize isoborneol to camphor using bleach (NaOCl)‚ rather than the tradition chromium-based oxidizing reagents. The camphor was then purified using the process of sublimation. Procedure: Using a 50-mL Erlenmeyer flask‚ 1.316 g (8.5 mmol) isoborneol and 1.0 mL (17 mmol) glacial acetic acid were stirred vigorously with a magnetic stir plate. A volume of 1.7 mL NaOCl
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SYLLABUS CHEMISTRY (043) CLASS-XII – (2012-13) Annexure - ‘ I ’ S.No. 1. 2. 3. 4. Type of Question Long Answers (LA) Short Answers-II (SA II) Short Answers-I (SA-I) Very Short Answer (VSA) Total Marks for No. of Total Marks each Question Questions 5 3 2 1 3 9 10 08 30 15 27 20 08 70 Weightage 4 5 5 5 4 3 8 5 3 4 4 6 4 4 3 3 70 Total: S.No. UNIT 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Solid State Solutions Electrochemistry Chemical Kinetics Surface Chemistry General Principles
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TITLE: EFFECT OF DEEP FAT FRYING ON OIL QUALITY AND SENSORY ATTRIBUTES OF POTATO CHIPS/ CHICKEN NUGGETS ABSTRACT: RBD Palm olein oil is a type of vegetable oils with the ratio of saturation to unsaturation 40%: 60%. Soybean oil is another type of vegetable oils with the ratio of saturation to unsaturation 20%: 80%. In addition to the chemical alterations that occur during frying‚ changes in the oil’s physical and thermal properties‚ such as surface tension‚ viscosity‚ density‚ specific
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2) Link reaction- the conversion of the 3-carbon pyruvate molecule into carbon dioxide and a 2-carbon acetyl co-enzyme A molecule. No ATP is produced during this stage. 3) Krebs cycle- the introduction of acetyl co-enzyme A into a cycle of oxidation-reduction reactions that yield some ATP and a large number of electrons. 4) Electron transport chain (ETC) - electrons used from Krebs cycle to synthesise ATP with water produced as a by-product. Glycolysis is the initial stage of aerobic
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Bi 101 Lecture Exam Two Study Objectives: Chapters 5‚ 6‚ 7 All concepts and vocabulary are fair game in Chapters 5-7 Chapter Five: ………….. Membranes Evaluate the importance of membranes to the homeostasis of the cell‚ emphasizing their various functions Explain how the properties of the lipid bilayer govern many properties of the cell membrane (ie understand the chemical lipid bilayer structure—what does “hydrophobic” and “hydrophilic” mean?) Discuss the general types‚ functions‚ and
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in the visible region of the spectrum often possess the appropriate energy for such transitions. The magnitude of the splitting of the d-orbitals in a transition metal complex depends on three things: * the geometry of the complex * the oxidation state of the metal * the nature of the ligands(Kotz‚ J.C 1987) Kotz‚ J.C.; Purcell‚ K.F. Chemical and Chemical ReactivitySaunders: New York‚ 1987‚ Chapter 25. Rodgers‚ G.E. Introduction to Coordination‚ Solid State‚ and Descriptive Inorganic
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