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Explain about the Blanching - Food Processing?
Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to freezing, drying or canning. Why do we need to blanch foods?
Well, blanching is useful and its functions include:
Q. Why does thymine replace uracil in DNA? The difference between DNA and RNA is existence of a hydroxyl (-OH) group on 2' carbon of the ribose sugar in the backbone. Removal o
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Explain the gradient theoryof experimental embryology
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What is the difference between embryo and endosperm?
What are some similarities between proteins, carbohydrates, and nucleic acids?
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