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Caramelization is a type of non-amino browning reaction. This process consists of heating sugar slowly to around 170°C.As the carbohydrates are heated, the molecules break down and reform into compounds with a characteristic brown colour and flavour. It is a chemical decomposition of non-protein substances that occurs spontaneously at high temperatures and the reaction is known as pyrolysis. Caramelization is a complex, poorly understood process that produces hundreds of chemical products. Caramelization by heat during baking contributes to flavour and colour. However, it occurs to limited extent in milk and milk products and hence has limited significance.
Which of the following symbols should replace the sign ($) and (#) in the given expression in order to make the expressions V ≥ Y and X > B definitel...
Statements: B % C & Q @ F $ D; R % B # S
Conclusions : I. D % C II. B % Q III. R @ ...
Statements: N $ J, J % O, O * P, P # X
Conclusions :
I. X % J
II. N $ P
III. J % X
IV. X % O
Statement: C > B > T < J > D > M < Z
Conclusion: I. C > M II. C > Z
Statements: V ≥ W > X = Y, C > D = E ≥ V
Conclusions :I. E ≥ W II. D ≥ Y III. C > V
Statement: A≤B ≤C>D ; E<D ;F>E
Conclusions:
I. D>A
II. E<C
Statements: P = J = W; W ≥ Y < Q; Q < Z = L
Conclusions:
I. W ≥ Z
II. W < Z
Statements: U $ N © C @ H © Y
Conclusions:
I. U © H
II. C # U
III.H © U
Each of the vowel in the word REQUIRE is changed to the next letter in the English alphabetical series and each consonant is changed to the previous l...
