Fruits and vegetables based soups and sauces are categorized as

The most common adulterant used in coffee is

The most susceptible mineral lost during cooking of food on the basis of presence as
free ions is

The most susceptible to oxidation in a protein molecule are the SH groups of which
amino acid ?

Arrange the following compounds in the increasing order of their UV absorption
maxima :

a. Ethylene           b. Naphthalene
c. Anthracene       d. 1, 3-Butadiene
Choose the correct order.

The correct IUPAC name for the following compound is