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Explain Functional property of Emulsification
Mode of action
Proteins stabilize fat emulsions
Food system
Sausages, soups, cakes, salad dressings, infant foods
Q. Explain Spoilage of Poultry and Poultry Products? Poultry meat is the muscle tissue of chicken, ducks, turkey etc. The reference to poultry meat generally is the 'dressed ch
Q. Haemodynamics of Tricuspid regurgitation? Right Atrial pressure tracing shows a prominent ‘v' wave and these cannot be appreciated in a patient with atrial fibrillation. RV
Q. What is an etiological agent of disease? The etiological agent of disease is the agent that causes the disease. It may perhaps a living being, substance or environmental fac
explain pcr
Define Proline It is a prominent amino acid found in fish and may contribute to sweetness. The sugars ribose, glucose and glucose-6-phosphate are flavour contributors, as is 5-
Q. Can we prevent ketoacidosis? Normally, while maintaining a good sugar control, there is a very little danger of ketoacidosis. One should test for ketones under the following
Q. How is hemophilia treated? Why is hemophilia rare in females? Hemophilia is medically treated with administration of factor VIII in case of hemophilia A or of factor IX in c
levels of biological organization in order from smallest to largest
Q. Show Imbalances of basal nuclei? BASAL NUCLEI - Gray matter "islands" located deep within cerebral white matter. These nuclei process a variety of descending motor informat
Q. Pathophysiology of mitral stenosis? Normally there is no pressure gradient between left atrium and the left ventricle during diastole. However, as the valve orifice size dec
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