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HEMICELLULOSE
As redox conditions change, there will be some resistance to change in a food's redox potential. This is known as poising capacity of food. This capacity is dependent on the concen
What are the major plant tissues that form the rings observed on stem sections of some trees? The rings observed on a stem cross section of the dicot trees are made of conducti
Responses of Plants to Stress You know that certain plant species can grow in severe environmental extremes. For example, plants grow below 0°C in the Himalayas and above 45°C
Role of Hormones in Aging Aging as well reflects the inefficiency of the endocrine system. A change in the hormonal secretions may contribute to the development of physical ai
Explain in brief about the neuropsychological test batteries Neuropsychological tests have the same standardisation requirements as all psychological tests. That is, there is t
body symmetry
Explain the Fermentability or Degradability? As you are aware that colon contains over 400 known species of bacteria that exist in a symbiotic relationship with the host. All f
Protein Stabilized Food Emulsions Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stab
ATG or AUG: The codon for the methionine; the translation initiation codon. generally, protein translation can only start at the methionine codon (although this codon might be fou
what is the habitat of spongilla
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