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Explain Sodium alginate
Sodium alginate helps in aiding cloud retention and inhibits clarification in orange squash and crush. It has been used as the most efficient stabilizer in the fermentable fruit milk beverages. Blend of alginate and phosphate is effective as a stabilizer for cocoa powder in chocolate milk drinks. In beer, this acts as an auxiliary fining agent for a perfect clarity. Propylene glycol alginate has the advantage of constant quality, unlimited availability and high resistance to acid degradation, hence been used for long in salad dressings.
Regulation of Glycolysis There are three markedly exergonic reactions in the glycolytic pathway, which are considered physiologically irreversible. These reactions are cataly
Auxins - Plant Growth Substances Julius Sachs (1882) first suggested on the basis of his observations that there are special substances for forming roots and some special subs
Liverworts and mosses are characterized by their lack of vascular conducting tissue. These two groups of liverwort, plants and mosses, are known by which of the below terms: a)
Define Food quality factors and their measurement? Appearance; textural, flavour, nutritional, sanitary and keeping factors; quality standards, objective and organoleptic evalu
Explain Classification of Protein based on amino acid content? Nutritionally, amino acids are classified on the basis of the body's ability to synthesize them - as essential (i
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What is the phenomenon known as "red tide"? Which ambiental harms can it cause? Red tide is a phenomenon that happens when dinoflagellates (algae from the pyrrophyte group) pro
Why are some types of hemorrhagic diseases caused by genetic or acquired deficiency of the vitamin K metabolism? Lack of vitamin K predisposes to hemorrhages as this vitamin i
Mass transportation is the access or the exiting of substances in or from the cell engulfed by portions of membrane. The fusion of internal substance-having membranous vesicles wit
Define the Term Epimerism? In addition to D and L isomerism sugars also exhibit epimerism. Hexoses that differ from each other as a result of variation of H and OH on carbons 2
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