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How Sugar is used in Custards?
While flour protein forms the structure of baked goods, custards are composed of egg protein structures. If the egg white solidifies too early all through cooking, the liquid ingredients form droplets in a process termed as Syneresis or weeping. Sugars delay the coagulation of egg proteins and break up clumps of protein molecules, so they finely disperse in the liquid mixture and provide a smooth and stable consistency.
MODIFICATION OF MITOSIS 1 . CRYPTOMITOSIS OR PROMITOSIS : Primitive type of mitosis. In this mitosis nuclear membrane not disappear (remain intact throughout the div
Jennifer has the "stomach flu" that is going around campus and has been vomiting profusely for the past 24 hours. Not only has she been unable to keep down fluids or food but she h
PARATHYROID DISORDERS - (i) Hypoparathyroidism (deficiency of PTH) . It causes the lowering of blood calcium level. This increases the excitability of nerves and muscles, caus
Explain the Complications of Burns? Most minor burns are superficial and do not cause complications. However, deep second-degree and third-degree burns swell and take more time
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A fish of genotype a/a; B/b is crossed to a fish whose genotype is A/a; B/b. What proportion of the progeny will be heterozygous for at least one of the genes? (Assume independent
Q. How is the extracorporeal digestion associated to predation in arachnids? Arachnids can inoculate poison to kill or paralyze their preys using structures called chelicerae.
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