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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.
Butane and 2-methyl-propane are: Select one: a. Alcohols b. geometric isomers c. structural isomers d. Stereoisomers e. All of the above
S T ARC H - Polymer of a-D-glucose. Starch is glucosan homopolysaccharide which is the major reserve food of plants. Starch is formed as an end product of photosynt
DNA replication in eukaryotes is much more complex than in prokaryotes while there are various same aspects. The Eukaryotic cells can only initiate DNA replication at a particular
After Abutment Connection The patient may complain of pain during screw tightening. Any clinical evidence should be looked into. It is important not to overtighten and overtorq
Describe the Methods of Assessment The four general principles outlined above, that is, adaptation, brain and behaviour, context, and development serve as the foundation for th
Q. What are the Symptoms of gastritis? Anorexia, epigastric discomfort, heartburn and severe vomiting, pain in upper abdomen, Headache and even bleeding.
1. Describe how the various molecular mechanisms act to regulate transcription of the genes within the lactose operon of E. coli . 2. Transcription of a eukaryotic protein-codi
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Your task is to describe genetic algorithms, explain why genetic algorithms are useful in solving the problem you have been set and conduct an investigation into the optimum parame
Define Under nourished persons - nutritional intervention using MNA? An MNA score below 17 indicates that the patient is suffering from under nutrition. Thus in this situatio
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