BT402 MIDTERM SOLVED PAPERS

BT402 MIDTERM SOLVED PAPERS
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Microbial Biotechnology:

The fatty acids in most fats found in nature consist of a chain of more than 10 carbon atoms and these fatty acids have no particular taste or smell. Therefore, when lipase acts on most natural fats, no unpleasant odors are produced. However, if fats or oils with a high content free fatty acid content (indicating quality deterioration) are used for deep fat frying, oil can smoke during heating, which is undesirable.

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BT402 MIDTERM SOLVED PAPERS
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Phospholipases, lipase-like enzymes, are cleaved phospholipids. Most phospholipids are similar to fats in that they contain glycerin, whose two alcohol groups are combined with fatty acids. The third alcohol group is in this case combined with a molecule containing phosphoric acid, a short chain of carbons, and a nitrogen group s carbons attached to it. Lecithin is a typical phospholipid.

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Thus, when lipase acts on butter, it breaks down butyric acid, which gives the butter a strong, undesirable rancid taste. In fact, butter is an emulsion of water in oil and contains about 16% water, the water being present as fine droplets. Butter is rancid the action of lipase produced by bacteria that grow in water droplets. Lipase acts on fat surrounding water droplets. So butter lipase slurping is truly species damage caused by bacteria.

BT402 MIDTERM SOLVED PAPERS:

There are some fats that contain short-chain fatty acids, especially these fats present in the milk of cows or goats. These fats contain buttery (four carbons), Capron (six carbons), caprylic acid (eight carbons), and capric acid (ten carbons). All these fatty acids have smell and taste. Butyric acid in particular is pungent and is considered unpalatable.

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