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Explain Red anthocyanin pigments
Red anthocyanin pigments from miracle fruit were isolated and tested in carbonated beverages, in combination with the organic acids. Pigments degradation occurred with all acids and malic acid caused the most rapid degradation. In grape juice, malic acid caused the greatest increase and also increased the colour stability as did valeric acid. Malonic and oxalic acids increased the colour initially, but fairly rapid decolourization occurred on storage.
Q. Mistakes may happen during each copying process. The same is true for the DNA replication. Are there correction systems in cells that try to mend those mistakes? Under which sit
Does the trend of the change in shape of the graph as temperature increases differ when a different gas is examined?
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The use of the gums in various foods may affect the following functional properties: 1. Water-binding capacity 2. Rheological properties 3. Capacity to form film or gel
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Board spectrum antibiotics are effective against several diff. types of harmful bacteria ex: tetracycline
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