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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.
Em u l sio n preparation Frozen deboned meat, fat and by-products are tempered at 0° to 4° C for 12to 15 hr and cut into pieces and coarse minced by passing through 8, 10 o
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Primary Tubercle (Ghon Tubercle): When an individual with no previous exposure to tuberclosis inhale a sufficient number of tubercle bacilli into the alveoli, tubercu
Fertilizers and Fertilizer Management Fertilizers, in a broad sense, include all materials that are added to soils to supply certain elements essential to the growth of plants
Define Functions of sodium and chloride? So far you have learnt that most minerals participate in important functions of body as they support the activity of specific enzymes.
Tracheae - Respiratory Organs Tracheal respiration is characteristic of insects. Onychophorans, diplopods, arachnids, and chilopods as well use tracheal system for respiration
Escherichia coli is generally regarded as part of the normal flora of the human intestinal tract and that of many animals. Serotypes of E. coli which have been implicated in human
Q. Illustrate Temporal digital subtraction radiography? Temporal digital subtraction radiography (SR) is a radiographic technique that enable two radiographs made at different
Bi-and Poly-Functional Enzymes These enzymes are generated by genes obtained by fusion of the coding regions of two or more genes encoding various enzymes. In simple words, the
How many pairs of electrons do the two oxygen atoms in an oxygen molecule share with each other? Explain your answer. The oxygen atoms share two pairs of electrons, sinc
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