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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 Descending type of paper chromatography? In descending chromatography, the movement or flow of mobile phase is in downward direction. In this technique the solvent is ke
Define the Flavonoids? Flavonoids constitute the largest group of plan1 polyphenols, generally arc the compounds of low molecular weight, bound to sugar molecules. You may be f
Phylum Mollusca (47,000 species) The segmentation and coelom may not exist. Diversification through modifications of head, foot; mantle and 'radula for feeding. .Visceralorgans
Q. Cleaning efficiency of Detergents and Soaps? Soaps and detergents emulsify fats, oils and grease so that they are easily washed away. They usually contain chemical builder
What are some examples of human cells that produce proteins for exportation? Which cytoplasmic organelle is expected to be well-developed and abundant in those cells? Specializ
cellis basic unit of life
Define Natural Disasters - Public Nutrition? Disaster prone settings also shape the intensity and prevalence of food insecurity, these consist of poor who are exposed to recurr
how does the universality of the genetic code make recombinant DNA technology possible
Q. What are the modes of transmission, main signs and symptoms and treatments of hepatitis B? The Hepatitis B is a disease caused by a DNA virus. The transmission is by blood (
All of the following illustrate why the bile acids are much better suited then cholesterol for use as emulsification agents for fats except: -cholesterol contains a hydroxyl gro
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