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Concept behind Freezing the milk
Freezing the milk also alters its composition and properties to a great extent. Let us learn about these changes. As the milk freezes, it becomes very uneven in the composition of the frozen and other solids, while the liquid portion becomes concentrated with the milk solids, so much so that milk never freezes solid entirely. Freezing alters the physical condition of milk to the extent that it never returns to its original state. It causes the fat globules to lose their complete emulsion structure, to clump and become distorted and irregular in shape and size. The casein is also affected by freezing. It is partly broken from its existence in milk as calcium caseinate and gets precipitated as flakes. This condition, together with some free fat particles, gives the thawed-out milk an unnatural appearance. The flavor is also affected, being rather watery to the taste.
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Dosage and cost of micafungin The recommended dosage of micafungin is 50 mg/day for prophylaxis and 150 mg/day for treatment, both given IV as a single dose over 1 hour.
A Complex of elongation factor EF-G (also known as translocase) and GTP example for EF-G/GTP binds to the ribosome. There are three concerted movements now happen coll
Explain how the uterus supports the development of a baby during gestation
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CHARACTERSTICS
Kingdom Fungi Fungi was earlier placed with the true plants and are still largely considered so in the domain of botanists yet they are quite different. They are multicellular
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