Bundle: Chemistry For Today: General, Organic, And Biochemistry, 9th + Owlv2 With Mindtap Reader, 1 Term (6 Months) Printed Access Card
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ISBN: 9781337580632
Author: Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher: Cengage Learning
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Chapter 18, Problem 18.59E
Interpretation Introduction
Interpretation:
The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.
Concept introduction:
Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.
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==
Functional Groups
Identifying and drawing hemiacetals and acetals
In the drawing area below, create an acetal with 1 isopropoxy group, 1 hydroxyl group, and a total of 10 carbon atoms.
Explanation
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Chapter 18 Solutions
Bundle: Chemistry For Today: General, Organic, And Biochemistry, 9th + Owlv2 With Mindtap Reader, 1 Term (6 Months) Printed Access Card
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