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Viscosity
The viscosity at temperatures above its gelation point is relatively constant at pH values of 4.5 to 9.0 and is not greatly affected by age or ionic strength within the pH range 6.0 to 8.0. Once gelation begins, though, viscosity at constant temperature enhances with time. Having looked at the properties of agar, we move on to the food applications of agar.
Of which type of tissue are cartilages and bones made? Are the cells of the connective tissue far or near to the others? The relative great spacing among cells is a typical
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composition,sources,importance,types,requirements for each food substances
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hi there,i would like u to help me with understanding Hutchinson phyletic dieta
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