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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.
Why is VeggieTales such a consistently high-quality program?
Define Meat as a Rich Source of Protein? Skeletal or striated muscles are used for food purposes. Flesh of cattle, sheep and swine comprise most of the meat contents. Edible me
The Starch Granule - Structure Starch is a polysaccharide, a chain of many glucose molecules. There are two types of glucose chains in starch. One is a simple chain called am
DIFFERENCE S BETWEEN SINGLE-UNIT AND MULTI-UNIT SMOOTH MUSCLES Single-unit Smooth Muscles Multi-uni t Smooth Muscles
Diagnosis Health history - any recent surgery/dental procedures, history of heart disease, recent infectious diseases, etc. Clinical Manifestation Laboratory
What are the plant organs responsible for the perception of light variation? What is the pigment responsible for this perception? Leaves are mostly responsible for perception o
Effects on Aquatic Organisms - Water Pollution Toxic water pollutants such as metals, pesticides, insecticides and chemicals affect aquatic species directly whereas the non-t
Which of the following is true for a toe corticospinal interneuron that produces action potentials during voluntary movements of the big toe of the right foot? A. Its dendrites
Characteristics of phylum protozoa
Explain the Concept of Menu Planning? You have learnt from the previous units that our body's many functions, be it physical activity, mental exercise, growth (in the case of c
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