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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.
What are the main degenerative diseases of the heart? The major degenerative diseases of the heart are heart failure, arrhythmias, valvular heart diseases, coronary insufficie
What is Imbibition The ability of colloids to pick up water and swell when they come in contact with water is called imbibition. Imbibition is usually accompanied by the evo
Milk Fats Fats of this group are derived from the milk of ruminants, particularly cows and buffaloes. Although the major fatty acids of milk fat are palmitic, oleic and steari
TELEMENTORING Telementoring is used by a nursing teacher providing training/advice? to another nurse consultant at a remote site. The Internet has made teleconsultation and t
Hydroxyapatite coating Hydroxyapatite coating has been recommended for clinical use. These implants are superior with respect to the degree and rate of fixation in the bone as
MASTITIS The term mastitis refers to the inflammation of udder and is characterized by physical and chemical changes in the milk which include discolouration, presence of clots
What is the meaning of term - Plasticity The notion of brain plasticity has been of interest to researchers and clinicians alike for decades. The outcome of injury is the resul
Q. Managing diarrhoea in children? Managing diarrhoea in children is of great concern. The guidelines for the same are as follows: 1. The first objective is to rehydrate the
Q. What is the etiology of cholera? The most common cause of cholera is consumption of food or drinking water that has been contaminated with the bacteria. It is important to
As we age, our skin wrinkles due to change in collagen and elastic fibers in the dermis and a decrease in their production. Explain why topical application of collagen and elastic
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