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Explain Gelation
Gelation, which occurs when yolk is frozen and thawed, is apparently due to the aggregation of yolk lipoproteins because of the imbalance and shift in water. Carbohydrates prevent increase in viscosity of yolk during drying and after drying and storage.
Post-operative care of teeth After implant surgery, patients should be warned to expect: Some swelling and possibly bruising. Some discomfort which can usually be contr
Why lymph is called the middle man of our body?
A disulfide bond can form between any two amino acids that have sulfur in their side-chain.
Define Absorption of Zinc - Micro Minerals? Like iron, zinc also needs to be liberated from food prior to absorption. During digestive process; proteases, nucleases and hydroch
What is peristomium. Describe? The segment behind the prostomium in annelids which contains the oral opening. This segment like the prostomium isn't a true segment and has no s
Differentiate between spread plating and streaking?
The heart is drained by vessels that travel in the interventricular and atrioventricular grooves. One set runs in the anterior part of the atrio-ventricular groove. The vessels of
Why Iodine is Important for Human Body? Iodine is an essential constituent of the thyroid hormones: thyroxine (T 4 ) and triiodothyronine (T 3 ), which have a key role in growt
Alginate Alginates are produced by brown seaweeds (Phaeophyceae, mainly Laminaria). Alginates or algin, is a generic term for the salts and derivatives of alginic acid. Algin
How has the position of the stomata changed in some plants to prevent excessive water loss by transpiration? In the some plants that have leaves that receive too much sunlight
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