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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.
How would Mendel's observations and conclusions have been dissimilar if many of the characteristics he studied, such as seed color and seed texture, had been controlled by genes lo
Define Reagents for Measurement of pH? Buffer solutions of pH 4, pH 7 and pH 9.18 for calibration and an unknown solution (i.e. solution of unknown pH) You can prepare these
Each of the three eukaryotic RNA polymerases has more subunits or 12 and so these are big complex enzymes. The genes encoding some of the subunits of each eukaryotic enzyme show
What is Active Transport--Secretion This method is now a well accepted process of aqueous formation. The rate of aqueous humour formation depends on the rate of active solute
nervous system of vertebrates
Flow cytometry is an analysis of biological material by detection of light- absorbing or fluorescing properties of cells or subcellular fractions (that is chromosomes) passing in
What are the differences between astral and anastral mitosis? Astral mitosis is that in which there is structure of the aster, a structure made by the centrioles. Anastral mito
Determine the concept of neuropsychological test A neuropsychological test therefore is defined as behavioural procedure that is particularly sensitive to the condition of the
What event marks the beginning of the menstrual cycle? What is the blood concentration of FSH, LH, estrogen and progesterone in this phase of the cycle? By convention the menst
We are told that every surface we touch is teeming with bacterial cells, and bacteria are found in the pools we swim in, the water we wash with, and on the hands of friends. Why ar
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