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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.
Describe how a phagocyte destroys bacteria. The phagocyte forms a pouch in its cell membrane and engulfs bacteria in the pouch. It then pinches off the pouch to produce a vesi
Explain Central and Peripheral Nervous System - Geriatric Nutrition? Age related changes occur in various senses related to the cranial nerves-vision, hearing, taste and smell
What are some significant neurotransmitters? The following are some neurotransmitters: adrenaline (epinephrine), noradrenaline (norepinephrine), dopamine, acetylcholine, seroto
Define the objectives in the biochemistry of the eye. After going by this section, you should be familiar with: a. Dynamic of vascular supply of eye; b. The cornea metabo
advantages and disadvantages of protozoa
How is water's importance to life reflected in the normal range of internal pH values that living things are likely to have?
Which of the following is a false statement regarding the activity of DNA polymerase during the replication process? A. DNA polymerase reads the template strand in the 5' to 3
respiration through moist skin
Q. What are the main human degenerative diseases? The major human degenerative diseases are divided into three groups, neoplastic diseases and degenerative diseases of the nerv
Q. What are the main risk factors for hypertension? The major risks factors for hypertension are tobacco smoking, stress, obesity, sedentary lifestyle and alcoholism.
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