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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 the functional properties of hydrocolloids The hydrocolloids not only have the functional properties but also have nutritional characteristics. Most polysaccharide gums
Terminology use in Apical Dominance Here are a few terms that will be used in discussing apical dominance. A clear understanding of these terms is needed for understanding the
Which of the following statements is not true of mitosis? A. The original cell produces two identical daughter cells B. It follows duplication of DNA in the nucleus C. It involves
Bacterial food poisoning Food poisoning is an acute gastro-enteritis or intestinal disorder resulting from the ingestion of foods contaminated with either living microorganism
Q. What is mitral stenosis? Most common cause of mitral stenosis is rheumatic fever. Nearly 30 per cent of patients with rheumatic fever may go on to develop pure mitral valve
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Define the Food Sources of Thiamin? Thiamin is present in many food products and depending on the amount of vitamin present, we have categorized the foods as rich, good or fair
All tissues have some capability for synthesis of the non-essential amino acid remodeling, amino acids and conversion of non-amino acid carbon skeletons into amino acids and other
What is an Erlenmeyer flask and how is it used? It is same to a beaker, except that it gets narrower at the top. It is use to hold liquids and do reactions in it.
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