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Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Define the Bioavailability of Riboflavin? Riboflavin availability is sodium-dependent. Prolonged contact of dietary riboflavin with the absorptive surface of the intestinal muc
what are the alpha taxonomy?
Signify the term in details - Pseudocoelom. A body cavity that isn't completely lined by mesoderm. Mesoderm is associated with only the ectodermal surface but not endoderm. The
point out the criticism of lamarckism in any six short points.
Q. What is the difference between the exocrine gland and the endocrine gland? Endocrine gland is a gland whose secretions are called as hormones that are collected by the blood
I need the parts of the structure carbon. Include elements,monomer,polymer, and any sub units
Explain which is better to grow plants in Rock sand or soil? Ans) When we grew plants inside, with no wind, and the plants in the rocks grew superior to the plants that were gr
Q. Show Texture in Foods? According to Matz (1962), texture can be defined as the mingled experience derived from the sensation of skin in the mouth after ingestion of food or
Rh-factor It is one of the factor associated with blood. In addition to ‘A', ‘B', ‘AB' and ‘O' groups, Rh factor test is also done in the blood. People having Rh factor a
How was it proved in the case of Amoeba that the key to the life of a cell is Nucleus?
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