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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.
charecterstic features of phylum protozoa.
What is the basic structure of a virus? Viruses are constituted of genetic material (DNA or RNA) covered by a protein capsule also called as a capsid. Some viruses, like HIV, h
Q. Why can mitochondria be considered the power plants of the aerobic cells? Mitochondria are the "power plants" of aerobic cells because within them the final stages of the ce
What is the mechanism by which the neural impulse is transmitted along the axon? The neural impulse is transmitted with the neuronal membrane through depolarization of consecu
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Modification of Food Starches Positive attributes of starches can be greatly improved and/or negative characteristics diminished by slight and relatively simple modifications.
Local Needs, Choices and Circumstances Beyond obvious choice for private sector, the best public-private balance for a country depends on its local culture and circumstances.
1. Explain how bats determine the distance (range) of their target using echolocation. Be sure to describe the properties of their call that make it possible (use a sketch), and ho
Q. What do you mean by Diabetes Mellitus? Diabetes Mellitus as you know is a metabolic disorder, which is characterized by high blood sugar. It is a chronic disease condition,
Determine Vitamin A requirements of school children and adolescents? The vitamin A requirement of children and adolescents has been computed from growth curve interpolation dat
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