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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.
what is welfare in biology
Define the term Ancestral characteristic A character shared by all members of a taxonomic group of organisms (taxon) and used to define the unique nature of the group. The cha
Absolute time is one of the two types of geologic time (relative time being the other), with the distinct age date established generally by the decay of the radioactive elements,
Are there ribosomes in a plant cell? Yes, in fact there are ribosomes in both plant and animal cells. That is right. Ribosomes are the site of synthesis of polypeptide chain
What are some examples of secretory cells? Endocrine and exocrine pancreatic cells, thyroid and parathyroid endocrine cells, adenohypophysis, adrenal and pineal endocrine cell
Autophagic intracellular digestion is the cellular internal digestion of waste and residual materials. In general it is completed by lysosomes. Autophagic intracellular digestio
Define methods of Food Preservation? Food preservation is one of the oldest technologies used by human beings. The perishable food materials like fruits, vegetables, milk, meat
Define Requirements for underwater weighing method? • The equipment required to perform hydrostatic measurements is bulky and maintenance intense. • A large tank of water, usu
What is Splitin first heart sound ? In complete RBBB, due to delay of tricuspid closure, the split is wide. In complete LBBB, due to delay of mitral closure the S I is single.
A triglyceride TG, TAG, triacylglycerol or triacylglyceride is an ester derivative from glycerol and three fatty acids. There are various triglycerides: depending on the oil source
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