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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 Problems of Infants and Preschoolers Nutrition? In spite of all nutrition interventions, there are some of the common yet life threatening problems which need to be loo
egg of frog
In the Miller-Urey experiment, amino acids of bothe the L and D enantionmers. Why is it that the L enantionmer is more dominant in living things?
Q. Dietary Management of diverticular disease? Most of the diseases which we have discussed so far do not require any major changes in the nutrient intake. The patients general
Explain the Use and Care of Microscope? Proper care and maintenance of microscope is needed. Following points should be kept in mind while handling the microscope: (i) Instr
The terms ecosystem was introduction by Sir Arthur tensely in 1935. An ecosystem can be defined s " a structural and function unit of biosphere consisting of living organisms and t
Discuss the similarities and differences of transposable elements in E. coli, yeast, plants, and Drosophila.
Anomalies Related to Oral Cavity Under these anomalies we will briefly discuss the cleft lip and cleft palate. You must have seen and/or nursed a baby born with a cut on
A proton accelerates from rest in a uniform electric field of 650 N/C. At some later time, its speed is 1.3 106 m/s. (a) Find the magnitude of the acceleration of the proton. m/s2
Catalogue of Larval Forms in Various Animal Groups The larval stages and types found in different groups are many. Each larval type has a different structure and is known by a
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