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Explain about the 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 fabricated substances (bread dough and crumb, soy or gelatin gels, cheese, curds, sausage, meat emulsion etc). Also, there are a number of texturization processes that begin with soluble vegetable or milk proteins and that lead to film or fiber like products with chewiness and good water holding capacity and that have the ability to retain these properties during subsequent hydration and heat treatment. These texturized proteins are often used as meat substitutes and/or extenders. Also, some texturization processes are done for the purpose of re-texturization or reforming animal proteins such as beef or poultry meat.
Define Principle of fehling test - reduction tests? Sugars that possess a free or potentially free (those that can be converted to free) aldehyde or ketonic group have a proper
discrib mechanism of phloem transport
Explain in brief about the diseases Sleep paralysis This is an episode of paralysis in the transition between wakefulness and sleep. The period of paralysis is usually brief bu
Salmonellosis The genus Salmonella comprises nearly 2500 serovars, traditionally based on Kauffman-White scheme in which H (flagelar) and O (somatic) antigens determine the ser
What is diffusion? Diffusion is the spreading of substance molecules from a region where the substance is more concentrated to another region where it is less concentrated. For
why is cosmozoic theory considered to be true?
Construct a genomic DNA library with the help of some methylaee and finall do viral packaging.
How are fruits formed? The fecundation in angiosperms triggers the release of hormones that act upon the ovaries. The ovary wall then makes into a fruit that having the seeds.
Q. What are the elements that constitute the internal ear? What are the functions of those structures? In the internal ear there are the semicircular canals and the cochlea. Th
who discovered it? and what is it''s physiologic functions?
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