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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:
Find the equilibrium molality of solute species? Consider a hypothetical system in which two aqueous solutions are separated by a semipermeable membrane. Solution α is prepared
Which of the following is true for a toe corticospinal interneuron that produces action potentials during voluntary movements of the big toe of the right foot? A. Its dendrites
What is Imbibition The ability of colloids to pick up water and swell when they come in contact with water is called imbibition. Imbibition is usually accompanied by the evo
.respiration in animals
Circulatory Systems in Animals In animals that have efficient circulatory systems and readily permeable vascular skins, gas exchange occurs through the integument. Thus we fin
Explain about the Drying - methods of food processing? Drying is the oldest and probably the simplest way of preserving food. It is usually accomplished by the removal of water
A true-breeding petunia plant with red petals was crossed with another true-breeding petunia plant with white petals. The plants of the F1 progeny had blue petals. When these F1 pl
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 hi
Hi. I would like to know the type of instrument used to analyse the nerve system and how it functions.
Define precaution for estimation of vitamin c in lemon juice? 1. Rinse all glassware with 3% metaphosphoric acid before you begin your practical and subsequently each time you
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