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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.
general character and classification of platyhelminthes
Cumulative Interceptive Supportive Therapy (ITI Consensus report) Systematic and continuous monitoring of the periimplant tissue conditions is recommended for the diagnosis of
Entomophily - Cross-pollination It involves insects to carry the pollen to achieve pollination. Salvia exhibits a specialised 'tumapipe' floral mechanism that signifies classi
composition of aquatic animals what are their groupings
Explain the Indole Production Test? Many microorganisms produce an enzyme tryptophanase which oxidizes amino acid tryptophan to produce pyruvic acid, indole and ammonia. We can
Describe the properties of gum ghatti Important property of gums referred to as 'viscosity' and the effets of pH. Gum ghatti does not form true aqueous solutions but form visco
Pre-operative Nursing Care of a Child with Cleft Lip We shall begin with pre-operative nursing care and then focus on post-operative Disorders care. As you know that initial
Which of the following best describes why Okazaki fragments are not observed in PCR? A. DNA primase is used for the entire reaction therefore eliminating the production of Okaz
Determine in brief about the MSE The MSE deals with questions concerning the addressee's Consciousness, Emotional State, Thought Content and Clarity, Memory, Sensory Perception
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