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Explain Animal sources of Novel Sources of Natural Colourants
The most common animal pigments of use as food colourants are those based on the haem structure. In nature, haem is combined with proteins and occurs mainly as haemoglobin and myoglobin. Although the appearance of these two components is attractive when they are oxygenated (bright red), the colour produced on heating is typically brown (e.g. cooked meat) and removal of oxygen in the native state gives rise to the blue/purplish colour of venous blood. The colour changes are due to the oxidation state of the central iron atom in the haem portion of the molecule and the nature of ligands surrounding the iron atom. The bright red colour of freshly cut meat is due to oxygen binding as a ligand to the iron atom which is in the ferrous state. However, oxygen does not bind very strongly and it is known that other ligands bind more strongly, stabilizing the molecule and preserving the red colour.
Distribution of Stomata There are two parameters normally used for expressing the distribution of stomata. Stomatal frequency: The number of stomata per unit area
What is the result of Post Myocardial Infarction Ventricular ? Results: Hospital mortality may be as high as 30 per cent. This depends on the extent of infarction and- pre-op
Class of Crustacea - Cirripedia These crustaceans are completely marine, and include the barnacles. Moa species are free living, attached to rock, and other objects. Some are
Define the Gel Electrophoresis? Gel electrophoresis is among the most powerful and yet conveniently used methods of macromolecular separation. The gels in common use, polyacryl
CONJUG A TE D PROTEINS Besides being made of polypeptides, the conjugated proteins posses additional groups, metals or ions. Consists of protein and non-protein parts.
Which is the type of nitrogen waste birds produce? Why does this feature, besides being an adaptation to the terrestrial environment, also mean an adaptation to flight? Birds a
Paclitaxel is a anticancer drug. It stabilizes microtubules and as a result, interferes with the normal breakdown of microtubules (you will know about microtubules in future lectur
Define Classification of proteins on the basis of attributes? Besides classifying proteins on the basis of soluble and insoluble, proteins have been further classified based on
Changes In Gluten Proteins During Dough Formation Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross l
What are the major divisions and representing species of the gymnosperms? This group of plants can be separated into conifers (pine, sequoia, cypress), that have flowers called
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