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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.
What are synthetic auxins and what are their uses? Synthetic auxins, like indolebutyric acid (IBA) and naphthalenic acid (NAA) are substances same to IAA (a natural auxin) but
what are genetics
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How many of each type of core histone would it take to wrap the entire human genome into nucleosomes? How has evolution solved the problem of producing such a large number of prote
Q. What are the differences between anastral and astral mitosis? Astral mitosis is that in which there is formation of the aster a structure made by the centrioles. Anastral mi
When the level of AMP is high, this shows the requirement for more ATP synthesis. AMP stimulates PFK increases the rate of glycolysis and inhibits fructose 1 and 6- bisphosphatase
Q. What are some human diseases caused by virus and what are their respective modes of transmission? The major viral diseases transmitted by respiratory secretions (cough, snee
1) The oxidative phase generates NADPH The oxidative branch of the pathway generates NADPH and pentose-5-phosphate, through the following reactions: a) Glucose-6-pho
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Tidal energy The periodic rise and fall of water level of sea is called tides which are caused by gravitational effect of moon combined with the rotation of the earth. This var
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