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Texturization Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fa
PEPTID E BOND Peptide or amide bond is a linkage established condensation reaction between amino group of one amino acid and carboxylic group of the second amino acid.
nutrition requirement for protoa
Cardiomyoplasty This is a procedure wherein the latissimus dorsi muscle is wrapped around the heart and stimulated to contract synchronously with it. It has been largely given
ENZYMES IN CLINICAL DIAGNOSIS The rationale for measuring plasma or serum enzyme levels is based on the premise that these levels reflect changes that have occurred in a
Urea is known to denature proteins Based on the structure of urea, how do you think this occurs?
What is Choanoflagellate? Explain in brief. The protozoans which resemble the choanocyte cells found in sponges. They have a collar of microvilli which surround a central flage
various changes that occur during concentration of food
What benefits can commensalism offer to a species? Commensalism may include obtainment of food (for instance, the innocuous bacteria of the human gut), shelter or support (epip
Explain antimicrobial susceptibility All isolates of M. tuberculosis should be tested for antimicrobial susceptibility. Initial therapy for most patients with active TB should
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