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Explain colloidal state
Foods contain a high percentage of water in which other nutrients present are dispersed. The existence of the colloidal state was first recognized by Thomas Graham (1850), the father of colloidal chemistry. He classified the organic compounds present in foods into two categories:
Many of the glyceraldehyde 3-phosphate produced by the Calvin cycle in chloroplasts is exported to the cytosol and used to produce the disaccharide, sucrose. 1 st the glyceralde
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