Briefly describe a test you could do to indicate the content of lipids on food stability. What are the advantages/disadvantages of this method? Will the results of your suggested test be enough to indicate the food's overall stability? Why/Why not?
Essential nutrients
These are the organic compounds present in the food that provide nourishment essential for the development and growth of our body. Nutrients not only provide us with the required energy to carry out various biological processes but are also the building blocks for repair and growth in our bodies.
Vitamins
The vitamins are organic molecules required in low concentration for the proper functioning of the body. They cannot be generated in the organism and are taken into the body through the diet. The lack of proper vitamins results in diverse deficiency disorders. They are thus called essential nutrients. The important vitamins are vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin K, and vitamin E.
Briefly describe a test you could do to indicate the content of lipids on food stability.
What are the advantages/disadvantages of this method?
Will the results of your suggested test be enough to indicate the food's overall stability? Why/Why not?
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