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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.
State about Heller's Nitric Acid Test Take 1 ml concentrated (fuming) nitric acid in a test tube and add 2 ml of urine by means of a pipette by the side of the test tube and la
Human anatomy: Human anatomy is a branch of biology which, with deals with human physiology and biochemistry. It is mainly concerned with the scientific study of the internal stru
A person is declared to be dead upon the irreversible cessation of spontaneous body functions: brain activity, or blood circulation and respiration. However, only about 1% of a per
Winter Stratification - Thermal stratification During extremes of winter the surface layer of the lake freezes or attains a temperature close to 0° Celsius. Under these condit
Define Brain Stem Brain stem consists of three parts i.e. midbrain, pons and medulla oblongata. The functions of the Brain Stem are: Brain stem contains points of cranial
Neurological and Sensory System There are three neurological systems: sensory, motor and autonomic. Sensory system consists of sensory receptors, sensory nerve fibres. Differen
Explain the Sporangiophores features of Rhizopus? 1. Sporangiophores swell at the tip into a spherical knob like structure called sporangium. It has two zones. - Central dom
Excretory organ of crustaceans and agama lizard
When glucagon binds to it's receptor on a liver cell, which one of the following sequences of events occurs to activate protein kinase A? -activation of G protein, activation of
The PCR (polymerase chain reaction) is a biochemical technology in molecular biology to intensify a one or a little copies of a piece of DNA across several orders of magnitude gene
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