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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.
Name the different level of proteins There are 4 level of proteins:- a) Primary structure b) Secondary structure c) Tertiary structure d) Quaternary structure
why does the removal of the extremity of coleoptile prohibit plant growth?
Define Antiketogenic Effect of Carbohydrate? Presence of carbohydrates is necessary for normal fat metabolism. In the absence of sufficient carbohydrates, larger amounts of fat
Ensuring Food Safety It is now well-known that the end product inspection and testing does not provide safety of food. It has inherent limitation of mapping the potential ha
Most bacteria are anaerobic. If a bacterium were to produce the same amount of ATP within a minute as a cell extracted from your skeletal muscle, what would that bacterium have to
Explain the Properties Locust bean gum Locust bean gum is slightly soluble in room temperature water and must be heated to 75 to 85 o C for complete hydration and viscosity dev
Explain about Bioactive materials Bioactive materials: Certain glasses, ceramics, and glass-ceramics that contain oxides of silicon, sodium, calcium and phosphorus (SiO 2 , Na
Describe the advantages of sulphur Sulphur also increases the oil content of crops such as flax and soyabeans. Disulphide linkages ( -S-S-) have recently been associated with
Chemical Stress - Atmospheric imbalances At least two components of the environment, oxygen and carbon dioxide that plants require are predominantly in the gaseous form. As yo
Please I need short notes on polyphylrtic theory
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