Chemical Process
Fats as compared to oils have

Lower melting point
Less unsaturated glycerides of fatty acids
Much higher reactivity to oxygen
More unsaturated glycerides of fatty acids

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Chemical Process
Pasteurisation of milk means

Killing of organisms present in it by heating it at controlled temperature without changing its natural characteristics
Removal of fatty and albuminous substance from it
None of these
Inhibiting the growth of micro-organisms without killing them

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