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How sugar is used in Meringues?
Egg whites beaten for a meringue hold air bubbles as the mechanical action of the beaters partly coagulates the egg protein. Sugars make the protein structure more adhesive and increase its ability to hold air bubbles, resulting in a stiffer, higher and more stable form.
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What is katal katal : the amount of enzyme that transforms 1 mol of substrate into product in one second.
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how efect of gravity on roots?
Similarities between autotrophic succession and heterotrophic succession
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