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TRISACCHARIDES The oligosaccharides are made of three monosaccharide residues. A common trisaccharides is Raffinose which is formed by condensation of galactose-glucose-fr
Why Pulses are important for human - nutritional factor? Pulses are rich sources of proteins (20-25 g/100 g), the limiting amino acid being methioniize. However, protein quality
Q. Explain about Spring Model ? The spring model depicts elasticity. A force is applied in terms of load onto the spring as illustrated in the figure 8.6. When the force is app
A monohybrid cross: A.Determines the genetic makeup of an organism B.always involves homozygous alleles. C.always involves organisms that are heterozygous at all loci. D.Always inv
A group of Ethiopians were assayed for CCR5-del32 deletion polymorphism. 223 were +/+, 64 were +/del32, and 6 were del32/del32. Are the observed data significantly different from H
Define Water of hydration and Bound Water - Water Found in Food? Water of hydration: This moisture is chemically bound to the constituents of the material and in most cases w
What are the main factors that alter the speed of enzymatic reactions? The major factors that change the speed of enzymatic reactions are temperature, pH and substrate concentr
Cheese Production Cheese production involves the conversion of the milk protein, k-casein to paracasein by a defined, limited hydrolysis, catalysed by chymosin (rennin). In the
Precautions to prevent from HIV To avoid HIV infection one should practice safe sex (use of condoms). Besides a few simple precautions are given for protection against HIV inf
Define functions of Organic Phosphorus? It is involved in the following reactions/components: a) Structural component of nucleic acids: It is important component of DNA and
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