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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.
What are the Disadvantages of mucoperiosteal flap More traumatic - flap is raised Sutures are required and the next procedure of impression is delayed till afterthe suture
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describe the effects of the failure of the pancreas to produce sufficient insulin
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