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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:
How plants control the opening and the closing of the stomata? The closing and the opening of the stomata depend upon the necessity of the plant to lose water and heat through
Trans Myocardial laser re vascularisation (TMLR) : Patients who have severe angina and diffuse coronary artery disease with no graftable vessels are at limes subjected to TMLR. I
PEPTID E BOND Peptide or amide bond is a linkage established condensation reaction between amino group of one amino acid and carboxylic group of the second amino acid.
What is the function of a control group in an experiment? The function of a control group in an experiment is to be a stable to account for any effects a given environment has
Chuck Darwin knew BLENDING THEORY, but he also knew that if it was true his NOT work because
What are the principal sources of excessive nitrate and phosphate in rivers and lakes?
Energy Budget - Ecosystem All living things must take in and use energy to maintain their bodies, to grow, to obtain more energy and to reproduce. Each individual has an 'ener
Q. Of which type of defense cell do worm infections stimulate the multiplication? The main leukocytes that generally participate and multiply in the defense against worm infect
Explain the Pipettes - Food Microbiology? Sterile glass pipettes or disposable pipettes can be used for transferring the known volume of liquid or culture aseptically. Steriliz
Casein is the main protein in milk. There are three types of casein, one of which is beta casein. Beta casein comes in two main variants called A1 and A2. The order of amino acids
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