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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.
What is the meaning of Darwin's expression "descent with modification"? Descent with modification refers to natural selection. Descent with modification refers to evolutionary chan
cellis basic unit of life
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Relation between Tissue and the implant material The biologic interaction between the tissue and the implant material at an interface may result in a variety of phenomena such
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Explain the Competitive behaviour of social animal group dominance behaviours removal of individuals to other groups which minimises inbreeding eg lions, apes.
Are the extraembryonic membranes the same in all vertebrates? The presence of each extraembryonic membrane varies according to the vertebrate class. In fishes and amphibians
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