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Explain about the Maillard Reaction?
The Maillard reaction sometimes called nonenzymatic, nonoxidative browning is simply the reaction between the amino group of a protein or peptide or amino acid and the reducing group of a reducing sugar at high temperature. An amino group from a protein combines with an aldehyde or ketone group of a reducing sugar to produce brown colour and aroma in a variety of foods, including fried foods and baked goods such as breads. It is interesting that the type of sugar and the type of amino acids will impart the "brown" color thus obtained. The color may range from a yellow to red. The key here is the reducing sugar. Those that are efficient reducing sugars are fructose, glucose, maltose, galactose and lactose. Surprisingly, table sugar, or sucrose, is not a reducing sugar. The reactivity of glucose on heating gives to the subtle orange red colour in bread crust which is a result of browning (Maillard reaction). Caramelization of fructose generates a dark brown crust. Breads that consist of sucrose often yield a darker, rich-coloured crust than breads prepared with glucose.
Q. Explain about Gastric ulcers? Gastric ulcers occur in the lesser curvature of the antrum of stomach. A gastric ulcer appears to be caused by reflux of bile and factors that
Why does the recombination frequency of genes vary with the distance between them in the chromosome? The farther the distance among the loci of two genes in a chromosome the h
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two main evolutionary novelties presented by annelids
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Adrenal causes of hypertension are: 1) Excess of aldosterone production in primary aldosteronism. The diagnosis may be suspected when persistent hypokalemia is detected. Most of
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