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Do enzymes act better under acid or basic pH?
Most enzymes act in pH among 6 and 8, a range that corresponds to the general acidic level of cells and blood. There are enzymes, though, that act only under very acid or very basic pH. So enzyme activity depends on pH interval.
In the stomach, for instance, the gastric juice has a very low pH, around 2, and there the enzyme pepsin acts to intensively digest proteins. In the duodenum, pancreatic secretions enhance the pH of the enteric juice for the action of other digestive enzymes, for example, trypsin.
Pluripotent SCs : Characterizing more restricted abilities for differentiation.their sources are some celles blastocyst (5-14 days) embroys, so can from over 200 cells types i.e
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A plant grown from one of Mendel's yellow pea is selfed. Three progeny peas from this are obtained and they are all green. Is the original plant homozygous or heterozygous, and wha
Q. Describe the Morphological Characteristics? One of the first steps in the identification of bacteria in food is microscopic examination to ascertain the shape, size, aggreg
Birth control pills maintain a high blood level of estrogen and progesterone. What is happening in the ovary when the blood level of estrogen is high? How is the uterus responding?
Chordal Sparing Operation : For sparing both leaflets, an incision is made on the anterior leaflet close to the annulus and then extended centrally and the two segments,
What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
Which type of reproductive structure has a better chance of survival if there was a sudden temperature change in its environment?
Define briefly about the Seed Proteins? Although a large number of plants produce seeds having protein contents in excess of 15%, only a few are utilized for food, eg. soybean,
Thus animals store surplus carbohydrate as glycogen; plants do so in form of starch. Starch is producing in the stroma of chloroplasts and stored there as starch grains. The Starch
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