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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.
B i osecurity in Poultry Health Management Biosecurity includes all the measures that are taken to prevent infection to individual, material and environment from the pathogen
In humans, starch digestion begins in the buccal cavity, but stops in the stomach .Why?
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Formation of New Membranes Divisions of the egg or blastomeres raise the total surface area of the two daughter cells to be covered via membrane at every cleavage. The parent
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