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Define the properties of solutions
Several properties of solutions are particularly important in food preparations. Amongst these are colligative properties, such as vapour pressure, boiling point, freezing point and osmotic pressure. Colligative properties are the properties of solution which depend on the number of molecules present
Secondary and Tertiary Consumers - Biotic Components Besides there are animals which depend on herbivores for food and are called secondary consumers. Since secondary consumer
Illustrate the thin and think filaments in the muscle fiber A healthy skeletal muscle fiber is isolated and has no external forces on it. It has normal intracellular levels of
what are the organs of respiration in lower forms of animals?
The secretary coil fills the lumen with a NaCl solution that is isotonic with the blood plasma. As this solution moves upward through the reabsorptive duct, NaCl is reabsorbed into
How Bone density affect Osseointegration The most important bone property is density which is influenced by factors such as patient age and genetics. Higher density bones have
Hydrops allantois (Hydro allantois) This condition is uncommonly seen in dairy cattle and buffaloes. Accumulation of excessive allantoic fluid may be progressive after mid ges
Define Foam Spray Drying Method? This is an extension of spray drying and involves the use of gases dissolved under pressure prior to spraying. The main advantage is that the
Black quarter Synonym: BlacklegBlack-quarter (BQ) is an acute infection but a non-contagious disease characterized by inflammation of skeletal and cardiac muscles, severe toxae
How dissimilar are intracellular and extracellular digestion? What is the evolutionary benefit of extracellular digestion? Intracellular digestion is that in which the breaking
Explain HACCP System HACCP System : The result of the implementation of the HACCP Plan.
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