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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.
Explain about the Bulimia Nervosa? Bulimia Nervosa, as you may recall studying earlier, is a disorder characterized by episodes of binge eating or very rapid intake of large am
The major component of food is protein. The proteins ingested as part of our diet are not the same proteins required by the body, nor can large molecules be absorbed from the gut.
Determine the extracellular concentration of TVA Consider Neuron B in the frog central nervous system whose plasma membrane has a previously unknown channel that is selectivel
how does these phylem parasites????
where are flame cells present?
What is a centimorgan? The Centimorgan, or The recombination unit, by convention is a distance between two linked genes that corresponds to 1% of recombination frequency of the
All or None Response A very weak stimulus does not result in an action potential. The stimulus must have a certain strength to evoke an excitation. This is the threshold value
Assainment
Explain the Magnesium Deficiency and Toxicity? Deficiency of magnesium is rare for two reasons: frstly, the mineral is widely distributed in the foods, secondly, kidney is able
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