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Explain about natural pigments
There has been an extensive search of the microbial, plant and animal kingdoms for pigments that possess both high tinctorial power/strength (a measure of the potential colouring power of a colourant) and stability, but so far, no exceptional candidates have emerged. The instability of the common natural colourants in food has been studied to seek the means of stabilization and the environment in which the pigments exist in nature, has been investigated for the same reason.
Explain the concept of selective breeding a) Understood the concept of selective breeding and/or were able to use their Knowledge of Mendelian genetics to e
how pollination occurs in Salvia?
Classification of Phytoestrogens? Phytoestrogens can be divided into 3 main classes: - Isoflavones, - Coumestans and - Lignans. All are diphenolic compounds with st
Stage 2 implant surgery After evaluating the status of the implant, stage two procedure is carried out to bring forth a communication of the implant to the oral cavity by surgi
Q. How do antibody-based tests detect how HIV infection works? Subsequent to the infection by the HIV the immune system begins the production of antibodies (primary immune resp
Temperature is one of the important factors affecting the process of growth in bacteria, as it has a bearing on chemical reactions. The temperature at which the maximum growth occu
Q.Define Cardiac catheterization and angiography? The purpose of this unit is to give you an overview and insight into the world of Cardiac Catheterization and Angiography. Thi
Q. What is the difference between disaccharides and monosaccharides? What are some examples of monosaccharides and of disaccharides that form them? Monosaccharides are simple m
Define Modelling the evolution of correlated characters? Current discoveries in genomics and proteomics have illustrated that the link between genotype and phenotype is much mo
Explain Food Applications of xanthan Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations, endowing it w
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