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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.
why does the removal of extremity of coleoptile prohibit plant growth?
Q. Explain about Utility Gloves? Because of the increased risk of percutaneous injury during instrument cleaning (100% of the Faculty incidents reported in academic year 2003/0
Explain the Identification of Fungi and Yeasts? In this we learnt about different staining techniques used to visualize bacterial cell morphology. What about identification tec
Define Counseling and compliance for celiac disease? If symptoms do not improve, the child's diet should be reviewed and evaluated. A decrease in diarrhoea, increase in height
What are the main limiting factors for the growth of a population? The factors that limit the growth of a population can be divided into biotic factors and abiotic factors. The
The atomic number of the isotope 238U of uranium is 92. The nucleus of this isotope contains a) 184 protons, 92 electrons, and 54 neutrons. b) 92 protons and 146 neutrons. c) 92 pr
Commonly adapted different disposal methods by the municipal corporations are: (a) Open dumping (b) Land filling (c) Sanitary land filling pyrolysis (d) Incine
FUNCTION S OF MITOCHONDRIA Cell Oxidation - Mitochondria plays an important role in ATP synthesis during aerobic respiration. Mitochondria are known as Power house of cell b
Q. What are varices? Why are they more common in the inferior limbs? Varix means abnormal enlargement of veins and the Varices occur when excessive pressure against the normal
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