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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.
Explain about the primary protein derivatives? a) Proteins: These are the insoluble products which result from the incipient action of very dilute acids or enzymes. e.g. casein
What evidence is there that makes it seem humans have more than a material existence?
Procedure of radiographic template It is very similar to a flasking procedure. Mix slow setting irreversible hydrocolloid (alginate) with cold water (to gain more working ti
Explain about Ridge mapping Ridge relationship is also critical especially in cases with multiple implants and fixed prosthesis, which is an advanced treatment procedure. But,
(a) What are the intermediate products of anaerobic respiration in an active muscle? (b) Which of them is associated with oxygen debt? (c) In what way is th
Horse-pox Horse pox is a benign disease characterized by the typical pox lesions on the lower limbs or around the muzzle and buccal mucosa. This is a rare disease, caused by a
What do digestive enzymes do to food? Digestive enzymes suspend food; make food soluble, break large insoluble food molecules into smaller, soluble molecules
What are the cells that form the cartilaginous tissue? The main cells of the cartilages are the chondrocytes, originate from the chondroblasts that secrete the intersticial ma
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Explain Composition of Malt Yeast Peptone Glucose Medium? Malt Extract - 3.0 gm Yeast Extract - 3.0 gm Peptone - 5.0 gm Glucose - 10.0 gm Agar - 15.0 gm Distille
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