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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.
Stage two using a mucoperiosteal flap A Mid crestal incision over the implant site is made and reflection of mucoperisteal flap is done under local anesthesia. After locating t
A "phosphodiester bond" links together: Answer the 3' hydroxyl group and the N9 atom of adenine in ATP. The Phosphate group and N9 atom of adenine in ATP. Sequential nucleosides in
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How does Respiration in animals
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Vascular Cambium The vascular cambium usually, if not always, has a dual origin within the primary tissues; from provascular strands, and from the "ground" meristem tissues be
Giemsa stain is a basic stain, thus the major chromagen is positively charged (cation). Why does this stain have an affinity for the bacteria cell wall, and for certain cellular co
What are the main respective constituents of cell walls in bacteria, protists, fungi and plants? In bacteria the cell wall is made of peptidoglycans; between protists algae hav
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