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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.
Auxins The history of discovery of auxin is a fascinating chapter in plant physiology. The hormone auxin was discovered first, through some elegant experiments by Charles Darw
Apomictic embryos in citrus arise from: 1. Synergids 2. Maternal sporophytic tissue in ovule 3. Antipodal cells 4. Diploid egg Maternal sporophytic tissue in ovule
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What are some factors that can lead to protein denaturation? Protein denaturation can be caused by temperature variation, pH change, alters in the concentration of surrounding
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Explain what is Genetic Factors ? It has been suggested that certain genetic defect(s) could be partly responsible for increased risk of CAD in Asian Indians. No specific genet
To study whether bacteria grow best where it is moist or dry Use 2 sterile dishes. Inoculate each one by touching a sterile transmit needle to a bacteria colony rowing in anoth
what is biological sickness of soil and its management
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