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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.
Social Basis of Primitive Life: In the previous section, we gave you a glimpse of how the primitive human beings faced the problems of day to day existence and found some so
Define the Role of Vitamin D in the immune system? Immune responses that are, mediated by T-cells can be inhibited by tile large doses of calcitriol i.e. 1, 25 dihydroxycholec
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Physiologic Adaptation Modeling is a surface specific activity (apposition or resorption) that produces a net change in the size and/or shape of the bone. It is an uncoupled pr
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Explain the Fructo Oligosaccharides (FOS)? FOS are polymers of fructose, usually attached to an initial glucose molecule. The total number of fructose units range from 2 to 8 a
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You are interested in using formic acid (pKa = 3.75) as a buffer for your biochemical Experiment. a) Would it be most useful for creating a buffered solution at pH 2, 4 or 6? Ex
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