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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.
Define isolated soybean proteins in Seafood products? The most important application in this category is the use of ISP in fish sausage and surimi based restructured fish produ
How was it proved in the case of Amoeba that the key to the life of a cell is Nucleus?
Do echinoderms present internal or external fecundation? Is there sex division among individuals? The fecundation in echinoderms is external; gametes are liberated in water whe
A carbohydrate is composed of carbon (carbo-), and hydrogen and oxygen (-hydrate). The easiest carbohydrates are the monosaccharides that have the common formula (C
Fate Maps The details of the procedure of gastrulation are not simple to understand without the knowledge of positions of the cells of the future germinal layers in the blast
What is an analogy for a smooth endoplasmic reticulum? Endoplasmic reticulum (ER) is such as a manufacturing plant, like a factory, where proteins and lipids are made. This is
Glycosylation: The covalent addition of the sugar moities to N or O atoms present in the side chains of various amino acids of certain proteins, usually occuring within the Golgi
Q. Is the internal epithelium of the bowel the alike as it was one month ago? The internal epithelial covering of the intestine acts as means of nutrient absorption and as prot
Starch Gelatinisation Starch is insoluble in cold water but in warm water it swells until its gelatinization temperature begins to lose its structure and leaches out its 8con
Define Prevention of vitamin A deficiency? Since dietary inadequacy is the major cause for micronutrient deficiencies, the most rational approach to prevent these deficiencies
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