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Explain the chemical properties of milk
Autoclaving milk, wherein temperature of around 121oC is achieved, causes browning. The brown colour is due to the heat effecting an interaction between the casein (or amino acids) and the sugar. The process employed to heat milk also affects the changes in physico-chemical properties of milk. Research has shown that changes in certain physical and chemical properties of ultra-heated milk (95oC to 145oC) were much more severe when the milk was heated by indirect as compared to direct (steam injection) process. Increased browning and a greater amount of whey protein denaturation were particularly noticeable in ultra heated milk.
Classification of Nephrotic Syndrome In childhood, nephrotic syndrome can be divided into minimal lesion nephrofic syndrome and significant lesion nephrotic syndrome dependin
On what structural level of the enzyme (primary, secondary, tertiary or quaternary) does the enzyme-substrate interaction depend? The substrate binds to the enzyme in the activ
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keel is the characteristic feature of flower of 1.tomato 2. tulip 3.ubdugifera 4.aloe
Q Coming from the acid pH of the stomach which pH level does the chyme find when it enters the duodenum? Why is it necessary to maintain that pH level in the small intestine? What
It is elimination of an antigen or antibody from a sample by the process of adsorption, to which the complimentary antigen or antibody is bound.
write a note on clonning
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