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What are the non-protein ingredients The methods utilized for the removal of non-protein ingredients should be such that it should not affect the nutritional and functional pro
Which of the following is not a difference among DNA primase and DNA polymerase? A. DNA primase can initiate replication of DNA de novo whereas DNA polymerase needs a short oli
Sour taste is usually due to the presence of acids such as acetic acid, citric acid, benzoic acid. Upon dissociation, the acids give H ions which impart acidity. More the H ion con
REPRODUCTIO N - It is not only production of new ones to increases its number but a means for the survival of a population on earth. Main aim is "survival and continuati
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Potassium (K) - Macronutrients The main source of K + for plants comes from withering of K containing minerals. Potassium released by withering dissolves in the soil solution
Q. Explain about Mandible? In the mandible, attached keratinized tissue normally atrophies with the underlying bone. As a result there is generally a relatively narrow band of
What is folic acid? Why is the anemia caused by deficiency of folic acid known as megaloblastic anemia? The folic acid (when ionized it is known as folate) is a coenzyme that
Define Procedure for Detection of Number of Bacteria in Milk? 1. Place a clean, non-greasy slide over the graph paper. 2. Spread 0.01 ml of the milk over an area of 1 cm2 as
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