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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.
Define the Type of chemical reaction used in volumetric analysis? The titration has to be based on some rapid chemical reaction. Although any type of chemical reactions may be
explain in brief about phyletic lineage?
What does acute disease mean? An sharp disease is which does not last for a longer duration n has no weakness in the body
A population has 350 births per 1000 individuals and 320 deaths per 1000 individuals. 1. what its population growth rate? 2. Intrinsic rate of increase? 3. Doubling time? 4. Derive
What are intraspecific and interspecific ecological interactions? Intraspecific ecological interactions are those among individuals of the same species. Interspecific ecologic
Explain about the Neuro Trauma? Neuro or head trauma includes brain injury, skull fractures, extraparenchymal or internal brain haemorrhage, Brain injury can be divided into th
Autogenic and Allogenic Succession In many cases the living beings of an ecosystem, modify their environment considerably by their growth, death and decay. The changed condit
A Molecule of DNA is 2.17 um long. The ends of the molecule become strongly ionixed: negative on one end, positive on the other. The helical molecule acts like a spring and compres
How does light intensity affect oxygen production?
What are the main manifestations of leishmaniasis? There are two major forms of leishmaniasis: cutaneous leishmaniasis and visceral leishmaniasis (also called as kala-azar). Th
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