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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.
Abnormalities in the lipid profile are found in patients with diabetes mellitus. The lipid abnormalities increase the risk of heart disease in diabetics and hence should be regular
What is an evolutionary tree? Is there a precise evolutionary tree known by science that explains the emergence and origin of every type of living being? Evolutionary tree is t
Hydrolyases These enzymes (code EC 3) catalyze the hydrolytic cleavage of C-O, C-N, C-C and some other bonds, including phosphoric anhydride bonds. Their trivial names are f
differences regarding Tiger Planaria and the Iridescent Phyllodoce
Selection of healing abutment It is done depending upon the tissue thickness. Tissue thickness can be measured similar to ridge mapping or sounding procedure, wherein after an
Structural isomers: Select one: a. Have the same molecular weight b. Have the same connectivity c. Are mirror images d. All of the above e. None of the above
Some people believe that being a vegan is the most responsible way to get nutrients while still maintaining the balance of the ecosystem. Explain this rationale, giving solid infor
Explain about the Lactose Intolerance? Lactose is the name of the sugar found in milk. Lactose intolerance, you must be aware by now, occurs when the body is unable to breakdow
components of human skeleton
Q. Proteins requirement in dyslipidemia? Proteins: While the quantity of protein does not impose any significant impact on the serum lipoproteins, it is the quality of protein,
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