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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 Phytate and Protein Interaction? You may be more familiar with phytate's role in mineral absorption. However phytates also bind with starch and protein. Depending on
What is a helix?
Types of Glials Cells and their Functions In the nervous tissue, besides the nerve cells there is one other cell type -the neuroglia which is present in large numbers and occu
Q. Cows swallow their food once and then this food goes back to the mouth to be chewed again. How can this phenomenon be explained? The food ingested by cows and other ruminant
What was the Oral Status of the Patient It is imperative that the patient carry out a strict oral hygiene regimen as dental plaque is one of the main factors that leads to impl
Explain Changing Body Composition with Ageing? With ageing, a progressive decline in the water content and the lean body mass is accompanied by an increasing proportion of body
Characteristics of Soil Profile The profile characteristics studied in the field consist of locating the soil hor izons (based on its colour description that includes the col
Advantages Durability of these vales are long lasting. Disadvantages Need for anticoagulant therapy is life long. Risk of thrombo-embolism is hi
pictures for hetrotrophic and autotrophic mode of nutrition
characterstics ..
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