Nice session.If you can prepare quiz for all videos and provide link so that we can practice and feel like exam , and help to increase our recalling power.If possible please do it.Thanks
Hydrogenation reduces double bond content, which improves oxidative stability while simultaneously increasing melting point. So both are correct, but exact one is oxidative stability
Food Chemistry & Nutrition: th-cam.com/play/PLmUNMnFQlLbaicaecSWMPk5Z9QoM0VF-T.html
Thank you sir... All videos are nice 👍
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very good questions are designed from lipid part...awesome...please make such more valuable video
24
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Thank you sir for this video.
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Thanku.
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6.water molecules have both covalent bond and intermolecular hydrogen bond??? I am right??
Sir you are great... 👌👌👌👌👌
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Structure of water is bent shape or V shape
Thank you
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#17 is a class are a code
If it is a class can we get the missed classes like #15 #16 sir
Food Tech Quiz ❓: th-cam.com/play/PLmUNMnFQlLbamwl5OK6n8ZQGwMv6J7S-e.html
Nice session.If you can prepare quiz for all videos and provide link so that we can practice and feel like exam , and help to increase our recalling power.If possible please do it.Thanks
Next week we are preparing and going to upload FSO Exam model question paper as per the syllabus.
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@@FoodTech360 thank u so much .. I'm eagerly waiting
So ! It's time for questions based on •food safety acts 2006(from all 101sections)
• Question based on Indian and international food laws
FSS ACT 2006 ➡ th-cam.com/video/5iq2LaV48dY/w-d-xo.html
Indian & International food laws ➡ th-cam.com/video/jbIEV5-dUfA/w-d-xo.html
I am sry I had Been ur subscriber since months but had never found it ❤️
Thank u so much for ur precious time 🙏
Starch is a non reducing sugar? Please explain
No,
As starch consist of glucose, when it is partially hydrolyzed, it comes under reducing sugar.
@@FoodTech360 okk... so which are the proper non resucing sugers apart from sucrose
@@onlinesevakendramanjeri3509 Raffinose, Trehalose
@@FoodTech360 thank u sir.. ur questions are good
@@onlinesevakendramanjeri3509 thank you 🍏🎓💯
Thank you sir 🙏😍
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Good questions, thank you😊
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Q 19. Fat hydrogenation improves temperature stability Alle? Can you please clarify?
Hydrogenation reduces double bond content, which improves oxidative stability while simultaneously increasing melting point.
So both are correct, but exact one is oxidative stability
Stucture of water epdi tetrahedral...pls sir explain....it has oxygen attached to two hydrogen
Then how...
There is 2 lone pair on oxigen , so 2 lone pair and 2 hydrogen make tetrahedral structure.
Thankyou🙏sir
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Thank you👋
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from where I get theory part of this topic
Water has covalent bond sir
nice video
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Gas in liquid - foam ? Sir
Its like aerosol i think
Thnx.... Keep it up🙂
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Plz elaborate the question ans
Bro...milk processing pr or MCQ bataiye. Bsc level ka
Dairy Technology 🥛🐮: th-cam.com/play/PLmUNMnFQlLbbszLIgIGXznPbtmzEECzHP.html
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Good
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Nice upload more
Sure 💯
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Very nice
Can u pls explain Q 25
In hormone action, calcium enhances the transfer of amino acid from transfer RNA to protein
Tamila iruka sir
Not available
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Starch is also non-reducing sugar
Tamila sollunga sir
Thank you sir
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